FETTUCCINI BOLOGNESE

Method

• Using a large saucepan, heat one tbsp of olive oil over a medium heat.
  Fry the onions until translucent, add the the garlic and stir for a minute, then add the ground meat. Stirring occasionally, fry the meat until well browned, adding salt and pepper to taste.
  When thoroughly cooked, transfer the meat to a bowl and set aside.
• Add another tablespoon of oil to the same saucepan with the grated carrot. Cook the carrot until soft, then add it to the cooked ground meat.
• Using the same pan, empty the two tins of chopped tomatoes into it and heat thoroughly. Add the crumbled stock cubes and stir until dissolved.
• Take the cooked ground meat and and add it to the pan. Stir everything until well combined, adding salt and pepper to taste. Simmer for approximately 45 minutes. If the bolognese is too thick, add water . Make sure it doesn’t burn.
• Whilst the bolognese is cooking, prepare the fettuccine pasta. Pasta made from Konjac flour contains 0 carbs and only 10 calories per 100g. Therefore you can eat (almost) as much as you like without it compromising your carb intake.
  Konjac pasta is preserved in a solution that gives off an unpleasant odour when you open the bag. This will disappear if you thoroughly rinse it and soak before using. I tend to rinse it several times and soak it for several hours, preferably overnight.