Shirataki Bolognese with Cream Cheese
Beef and pork provide complete protein, while passata adds bright tomato acidity. Shirataki noodles take on the thick meat sauce for a hearty, savory bowl.
Finely chop the onion (80 g) and garlic (8 g).
Fry the onion in the butter (15 g) until softened, then add the garlic.
Combine the beef (200 g) and pork (200 g) with the cream cheese (100 g), table salt (3 g), black pepper (1 g), and paprika (2 g). Fold in the cooked onion and garlic.
Return the meat mixture to the skillet and fry, breaking it into small pieces, until fully cooked.
Add the passata (250 g) and simmer until the sauce is thick and cohesive.
Rinse the konjac (shirataki) noodles (400 g) under cold water and drain well. Add them to the meat sauce and toss to combine.
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