Low Carb Spaghetti Bolognese

Instructions

1. For the meat sauce, preheat a large pan over medium heat with 2 tablespoons of olive oil. Add the onions, carrots, celery, mushrooms, 1/2 teaspoon salt, few cracks of pepper, and mix well. Cook for 15 minutes, or until veggies are very soft, the add the turkey meat, another 1/2 teaspoon salt, few cracks of pepper, and break up the turkey meat. Cook until the meat is just cooked through then add the marianra sauce, water, and bring to a simmer. Reduce to a bare simmer and cook until the mixture has thickened up into a proper ragu, about 20 minutes. Check for seasoning halfway through, you may need more salt.
2. While the sauce is cooking, drain the shirataki noodles thoroughly and cook them in a non-stick pan over medium-high heat for 6-8 minutes. This will remove the excess moisture, you know the noodles are ready when the bottom of the pan is coated in a dry white residue. Take off heat and set aside. Use a knife or scissors to cut the noodles a few times, otherwise they have a tendency to stick together in one giant ball.
3. Add the noodles to the pan with the sauce and mix well. Stir and cook for 3 minutes so the noodle can really soak up the sauce. Serve the pasta and garnish with a drizzle of olive oil, grated cheese, and chopped parsley.
4. Make the salad by adding the arugula to a large bowl. Use a hand slicer or a knife to thinly slice the fennel, and then roughly chop it with a knife. Add the fennel to the arugula along with the shaved cheese(use a veggie peeler), and chiles. Store the salad in an air tight container in the fridge. When ready to eat, dress each portion with a drizzle of oil, some lemon juice, a tiny pinch of salt, and a crack of pepper. Toss and enjoy. Only dress the salad right before you want to eat it, otherwise it will get soggy.