Spaghetti white bolognese

So I’m not a big fan of tomatoes they usually upset my stomach so I have been making a white bolognese instead.

Here is the recipe

Spaghetti

Use either zucchini noodles or spaghetti squash. I found the zucchini noodles are more soggy and the spaghetti squash is more firm.

Prep spaghetti squash - slice in half from end to end. Then scoop out seeds and gunk.

Prep sauce

Turn stove on medium heat.

In a pot or wok pour in 8 oz preferred broth

Add diced mushrooms onions, minced garlic and whatever other veggies you want to add.

Add preferred spices and seasonings I typically add garlic and onion powder and an Italian seasoning blend.

Let simmer for 15 to 20 mins. Stirring occasionally.

Then strain the veggies over a bowl, so you can keep the broth to cook the meat. Set veggies aside. I keep it in the strainer while I’m cooking the meat and move it around a bit to drain as much as possible.

Cook meat

Keep stove at medium heat. Pour the broth into the wok or a deep pan so you can cook the meat evenly. I prefer a wok because it’s easier and tends to heat more consistently.

Add additional seasonings and spices to taste.

Add the ground meat of choice. And chop up into chunks with spatula.

Cover with lid and for about 10 minutes occasionally continue to check meat and move meat around to cook. I like to flip it so it browns evenly. The lid helps speed up the process.

Drain meat over a bowl.

Remove fat from broth

Before I start to finalize the veggies and portion out servings, I put the broth in the fridge to cool so I can remove the extra fat after portioning

Finalize veggies.

If you like your veggies browned or crispy. You can cook in the air fryer for 10-15 mins or add back to the deep pan or wok and flip until desired crispiness. Sometimes I add a splash of broth back in to help crisp. But just a splash or else it takes too long.

Measure

Measure appropriate portions of meat into prep containers or ziplock bags.

Measure appropriate portions of veggies into prep containers . You can mix the level of spaghetti squash to mixed vegetables based on your preference of chunkiness of the sauce.

For this receive I prefer putting it in freezer quarters bags so I can mix it all together.

final touches

when you are done portioning, remove the broth from the fridge and strain with a fine strainer over a bowl. I do this 2-3 times to get as much fat removed as possible.

Add a splash of the broth onto the meat when done so that the meat stays moist on reheating.

Enjoy

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