250g shiitake mushrooms, sliced into very small pieces, stems removed
500g lean beef, ground
1/4 cup water
3 garlic cloves, minced
2 Tbsp soy sauce
Pinch white pepper
2 cm fresh ginger, minced
½ cup tomato sauce
¼ cup mayo, light or reduced-fat
4 pack 270g Shirataki noodles
¼ cup Parmesan cheese, shredded
Preheat large deep pot on med-low heat. Add onions, carrot, and mushrooms, and cook them for 2-3 minutes. Then add ground beef. Use a wooden spoon to break the meat into small pieces. After the meat has browned and cooked through, add water and scrape the pot's bottom with a wooden spoon to dislodge all the flavor bits.
Cook for 2-3 more minutes, then add garlic, soy sauce, white pepper, ginger, cinnamon, and nutmeg. Cook for 1 minute.
Next, incorporate tomato sauce, and mayo. Cook a few more minutes, remove from the heat, set aside, and cover.
Prepare the noodles according to the package instruction. Rinse them with warm water, place into a bowl with meat, and mix well.
Arrange Pasta Bolognese on serving plates and sprinkle with Parmesan cheese