bolognaise with aubergine noodles
Author: steve (HCP)
Description:
main meal with the aubergines as the noodles
batch cook and freeze for 3 months
Ingredients:
g Aubergine, raw
g Oil, olive
g Beef, mince, raw
g Oil, olive
g Mushrooms, white, raw
g Spring onions, bulbs and tops, raw
g Peppers, capsicum, green, raw
ml Tesco Italian Chopped Tomatoes (HCP added*)
g Garlic Puree (GIA) (HCP added*)
g Gia Sundried Tomatoe Paste (HCP added*)
g KetoCal 3:1 Powder
g Cheese, Parmesan, fresh
Directions:
1 slice the aubergine with a vegetable peeler to tin long strips coat with 15g of oil and bake in the oven till soft and golden 160oc for 10/15 minuets
2. in a frying pan add the 10g oil and fry the mince beef, spring onion, mushrooms and green pepper until beef is browned and vegetables are soft,
3. add the garlic and tomato puree and the chopped tomatoes and stir though the beef cook until the sauce is simmering.
4 mix the ketocal and water 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:
5.14
Calories: 502
Fat:
45.3
Protein:
16.9
Ratio:
2.06:1
Meat
