Servings: 6 · Prep Time: 15 mins · Cooking Time: 60 mins
Total Time: 75 mins
Dinner | Keto | Fibre
This is such a delicious meal, it is hard to believe it isn't packed full of carbs. The konjac tagliatelle is a fantastic addition and really compliments the bolognese. A moreish, tasty dish that you can slow cook for as long as possible. As delicious straight from the pan as it is the day after. For anyone who struggles with blood sugar levels, this meal is low in carbs, high in protein, grain and gluten free and one you are going to want to share with your friends and family.
- beef mince (500g)
- white onion (1 large)
- courgette (1 grated)
- garlic (4, crushed)
- olive oil (2 tbsp)
- coriander (1 tsp)
- smoked paprika (2 tsp)
- beef stock cube
- 90% chocolate (4 squares, optional)
- red pepper (1 medium, diced)
- Italian mixed herbs (2 tsp)
- chopped tomatoes (2 x 400ml tins)
- water (400ml)
- sea salt (sprinkle)
- Konjac Tagliatelle (400g)
- parmesan (handful)
- butter (1 tbsp)
Into a large pan and over high heat, add olive oil.
Fry off diced white onion, red pepper and courgette. Cook until soft.
Add in the beef mince and coat in the vegetables.
Fry off the beef mince for a few minutes until browned and add in the spices and beef stock cube.
Coat in the mixture and continue to cook for a few minutes. Reduce the heat to prevent it burning.
Add in two 400ml tins of tomatoes and 400ml water.
Bring to a boil and then reduce to a simmer for approximately 50 minutes. Turn the heat down to low and stir occasionally to prevent it from sticking.
Add in the optional dark chocolate and season to taste.
In to a deep wok, add 400g konjac tagliatelle with 1 tbsp butter and 1 tbsp olive oil. Fry off for 3-4 minutes before adding a handful of parmesan.
Serve immediately with the bolognese and some tender steam broccoli.