Slow Cooker Beef Bolognese

Slow Cooker Beef Bolognese on Zucchini Pasta Ingredients: Bolognese: 1 lb ground beef (85/15) 1 32 oz can crushed tomatoes 2 carrots (chopped) 1 small onion (diced) 3 cloves garlic (chopped) 1 TBS ghee or olive oil 1 tsp fennel seed 1 tsp salt 1 tsp pepper 2 bay leaves 2 cups chicken broth Zucchini Pasta: 8 zucchini 1 TBS olive oil salt Instructions: In a pan, add ghee or olive oil and sauté the onion, garlic, carrot and fennel seed, along with salt and pepper, till vegetables begin to soften and brown, 6-7 minutes. Add the onion mixture to your crockpot, then add in remaining ingredients, stir and put the lid on. Cook on low for 6-8 hours. For Zucchini Pasta: Process 2 zucchini per person with your spiral cutter or simply cut into discs. Lightly salt and let sit in a strainer for at least 30 minutes, patting dry with towels to remove excess water before cooking. To cook, heat olive oil in a pan on mediumhigh and flash sauté zucchini, turning constantly till al dente, approximately 3-5 minutes. Pour out any excess water in pan before serving. Servings: 4 Calories per serving: 466