Gluten-free spaghetti Bolognese

Today, I'm coming to you with a lunch suggestion for a FIT version of spaghetti Bolognese, not only for athletes, but also for diabetics and people with gluten intolerance 😊

Because:
- instead of wheat pasta, I used buckwheat pasta, which is gluten-free, has a lower GI, and contains more fiber and protein;
- instead of beef, I used turkey meat, which has significantly less fat and is great as a post-workout meal to help our muscles recover faster.

Energy value of 1 serving: approx. 500 kcal:

Hungry for the recipe? Here we go:
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INGREDIENTS for 1 serving:

- 50g buckwheat pasta
- 100g ground turkey
- 3g garlic
- 40g onion
- 50g carrot
- 50g red pepper
- 10g tomato paste
- 150g tomato passata
- 10g grated Parmesan cheese
- spices: pepper, Himalayan salt, Provençal herbs, sweet red pepper, hot pepper, possibly smoked pepper, fresh basil
- 5 g rapeseed oil 

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PREPARATION:

Finely chop the onion and garlic and fry in oil until translucent. Add the peeled and grated carrots, peppers, and ground meat. Season. Fry until browned. Add the tomato paste and stir. Add a small amount of water, then add the remaining ingredients: chopped canned tomatoes/tomato passata.
Mix thoroughly, reduce the heat and cook covered for about 10 minutes. In the meantime, cook the pasta according to the instructions on the package, drain, add to the sauce and mix. Sprinkle with Parmesan cheese and basil. Done. 

Enjoy your meal!