bolognaise with aubergine noodles L.E.
Author: SGH (HCP)
Description:
this meal is easy to cook can be batched cooked and frozen for 3 months aubergine are used for the noodles.
Ingredients:
g Carrots, old, raw
g Aubergine, raw
g Oil, olive
g Beef, mince, raw
g Mushrooms, white, raw
g Spring onions, bulbs and tops, raw
g Peppers, capsicum, green, raw
ml Tesco Italian Chopped Tomatoes (HCP added*)
g Gia Sundried Tomatoe Paste (HCP added*)
g Cheese, Parmesan, fresh
g Garlic Puree (GIA) (HCP added*)
Directions:
1 Slice the aubergine with a vegetable peeler to tin long strips coat with half the oil and bake in the oven till soft and golden 160oc for 10/15 minuets
2. In a frying pan add the other half of the oil and fry the mince beef, spring onion, mushrooms, carrots 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.To serve top the aubergines noodles with the bolognaise sauce and sprinkle over the parmesan cheese.
Nutrition Information (for entire recipe):
Carbohydrate:
2.91
Calories: 222
Fat:
21.09
Protein:
4.08
Ratio:
3.02:1
KetoCal 4:1 Powder3:1 ratioSavoryMain MealMeat
