Abbreviated Penne Bolognese

 Bolognese...mmm.  It seems like such a simple little dish and you would be right to think that.  I found myself craving it the other night.  In my recipe I decided to use grass fed beef.  It certainly has a different texture to it than grain-fed beef.  It doesn't fall apart when cooking as easily as grain-fed beef does and it has a different aroma.  Grass fed beef can be almost 1/3 the calories of grain-fed and it contains more omega 3's.  It also has significantly less fat with only slightly more than skinless chicken breasts.     

Here's what I used:

• 1 pound of grass fed beef
• one small onion
• 3 small carrots shredded
• 3 cloves of garlic
• 1 jar arrabiata sauce
• dried penne noodles
• Parmigiano-Reggiano
• shredded zucchini noodles(optional)

1. Brown meat in dutch oven or skillet
2. Chop onions and garlic, salt and pepper
3. When meat is thoroughly cooked set aside in separate dish
4. Cook onions and garlic with olive oil on medium heat until translucent
5. Shred carrots

 6. Add the jar of arrabiata sauce(or any marinara)
7. Add carrots and beef to pot and simmer
8. While sauce is cooking, boil salted water
9. When water is boiling add desired penne noodles and cook until al dente
10. Take 1/2 to 1 cup of the starchy pasta water and add to sauce
11. Drain noodles
12. You can either add noodles to the sauce so the sauce can adhere to the noodles or place in bowl and pour sauce over top.

 If you want a lighter pasta dish, use shredded zucchini instead of noodles.

• Wash zucchini
• shred using a peeler
• boil water
• add shredded zucchini noodle to boiling water for 30-60 seconds. 
• Drain and place in dish
• Pour bolognese immediately over zucchini noodles and serve

 Finish the dish with grated cheese and enjoy. 

I added penne noodles and zucchini noodles in the same dish.  This way I get starch and veggies! 

This was so simple and absolutely delicious.  Have a go...

Enjoy