Today we invite you on a culinary trip to Italy – enjoy our Metabolic Bolognese with rye pasta (phase 3)
1 serving ground beef
1 serving vegetables (e.g. celery, carrots, onions)
¼ liter vegetable broth
spices: salt, pepper
herbs: marjoram, oregano, rosemary
Brown onions in bit of olive oil, add a sprig of rosemary, then add the lean ground meat (beef or pork according to your plan). When the meat is slightly roasted (approx. 10 minutes), take it out of the pot and put it in a bowl. Use the same pot add half of the finely chopped celery and grated carrots, roast them, half the tomatoes, add a ¼ liter (250 ml) broth and season with a pinch of pepper. After 15 minutes puree with a blender and add the meat. Fry separately the rest of the carrot rasp and celery pieces briefly, add to the pot. Let simmer for another 30 minutes, season with oregano and marjoram (dried), fresh ground pepper and salt.
If you are in Phase 3 (Relaxed Conversion), you can prepare 10 grams of whole grain rye pasta as a side dish (according to the amount of bread in your plan) instead of a slice of rye bread.