Servings: 6
⦿ Net Carbs: 7.7

1 oz Carrot, chopped (¼ c )
1.5 oz Celery, chopped (⅓ c)
2.5 oz Onion, chopped (½ c)
2 cloves Garlic, chopped
5 oz Mushrooms 3 lg or 1¾-2 c sliced
1 tsp Worcestershire Sauce
12 oz Beef, ground
3.5 oz Chorizo, Mexican Cacique
29-30 oz Tomatoes, Canned Organic, diced
⅓ c Vegetable Stock
3 tbsp Tomato Paste, Canned Organic

*Note: oil/fat of your choice used for sauteing the vegetables is not included in the Nutritional Facts.

Cooked Spinach Topping:
1 tbsp Butter
¼ c Gouda, shredded

Instructions:
1. Chop and slice all vegetables.
2. In a preheated saute pan add the fat/oil of your choice, about 1 tbsp.
3. Add chopped Onion, Garlic, Celery and Carrot to pan. Saute for about 2 minutes.
4. Reserve sauteed vegetables in a bowl.
5. Add sliced Mushrooms to pan and saute until mushrooms have shrunk to about half of the original size.
6. Add Worcestershire, Beef, and Chorizo to pan and fry until completely browned.
7. Return reserved veggies to pan and add Tomatoes, Vegetable Stock and Tomato Paste to pan and stir until well combined and reduced to the consistency you prefer.
8. Saute spinach in butter until cooked to desired state.
9. Top bolognese with spinach and serve.

Note: This recipe can be eaten on its own or with Shirataki/Konjac spaghetti noodles - such as those made by Skinny Noodles, Miracle Noodle, Better Than Noodles, or House Foods