Veggie Bolognese

Ingredients:

Butternut squash (or veggies to spiralize zucchini, beets, sweet potato) Bolognese

Ghee 

Onion

Garlic

Mushroom

Ground beef

Tomato

Basil 

Sea salt

Dried herbs such as oregano for antioxidants

Instructions:

1. Sauté the diced onion and mushrooms in the ghee. Soften until onion is clear and mushrooms softened.

2. Add the minced garlic while stirring.

3. Add the ground beef, breaking up chunks with spatula as you stir. Brown the beef.

4. Pour in the tomato. The longer you can simmer this on low heat, the more flavourful.

5. Meanwhile spiralize your vegetable of choice. Then rest in colander with salt to drain residual water content. 

6. Season with dried and fresh herbs, as well as sea salt. 

7. Squash is harder than zucchini so I find blanching the noodles then tossing with the hot sauce is perfect for an al dente consistency. Zucchini can be tossed directly in; the raw zucchini cooks sufficiently in warm sauce. 

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