bolognaise with aubergine noodles
Author: steve (HCP)
INGREDIENTS:**
g Aubergine, raw
g Oil, olive
g Beef, mince, raw
g Mushrooms, white, raw
g Spring onions, bulbs only, raw
ml Tesco Italian Chopped Tomatoes (HCP added*)
g Cheese, Parmesan, fresh
g KetoCal 4:1 Powder (Unflavoured)
g Butter, unsalted
g Garlic Puree (GIA) (HCP added*)
g Gia Sundried Tomatoe Paste (HCP added*)
g Asda extra thick fresh double cream (HCP added*)
Directions:
1 slice the aubergine with a vegetable peeler to tin long strips coat with the oil and bake in the oven till soft and golden 160oc for 10/15 minuets
2. in a frying pan add the butter and fry the mince beef, spring onion, mushrooms, until beef is browned and vegetables are soft,
3. add the chopped tomatoes, goa garlic and tomato puree and stir though the beef cook until the sauce is simmering.
4 mix the ketocal, cream. cream cheese together in a jug, then stir though the beef mix (don't boil the mixture keep to a simmer over a low heat.)
5 to serve top the aubergines noodles with the bolognaise sauce and sprinkle over the parmesan cheese.
Nutrition Information (for entire recipe):
Carbohydrate:
5.67
Calories: 980
Fat:
97.35
Protein:
18.64
Ratio:
4:1
Tags:
KetoCal 4:1 Powder4:1 ratioSavoryMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
