700 g gluten-free spaghetti or really any noodle you want!
2 teaspoons olive oil
2 teaspoons garlic-infused olive oil
2 pounds (900 g) extra-lean ground beef
8 ounces (225 g) lean bacon slices, diced
2-⅔ cups (670 ml) tomato puree
2 teaspoons cayenne pepper
½ teaspoon chili powder (optional)
Salt and freshly ground black pepper
Grated Parmesan, for serving
1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions, until just tender. Drain, return to the pot, and cover to keep warm.
2. Meanwhile, heat the olive oil and garlic-infused oil in a large heavy-bottomed frying pan over medium heat. Add the beef and bacon and cook until the beef is nicely browned, breaking up any lumps as you go. Add the tomato puree, cayenne, and chili powder (if using) and simmer for 10 minutes, stirring occasionally. Season to taste with salt and pepper.
3. Divide the spaghetti among four bowls and spoon the Bolognese sauce over each. Garnish with Parmesan and serve immediately.
PER SERVING (⅛ recipe, not including the Parmesan): 717 calories; 42 g protein; 224 g total fat; 10 g saturated fat; 74 g carbohydrates; 6 g fiber; 925 mg sodium