Low Carb Tufoli Moussaka

Directions

1. Heat the lard, tallow or ghee in a heavy bottomed sauce / frying pan with lid.

2. Dice the carrots and sauté for 5 minutes.

3. Add the ground beef and sauté for 5 minutes.

4. Add salt and pepper to taste.

5. Grate the zucchinni and add to the mixture and sauté for another 5 minutes.

6. Add thyme.

7. Pour in the water and bring to boil. Simmer for 30 minutes.

8. Prepare the creams sauce by whisking the eggs.

9. Add the cooking cream to the whisked eggs and mix well.

10. While the sauce is simmering, boil the water for the pasta and add a generous amount of salt.

11. Cook pasta in the boiling water for 12-15 minutes. Adjust the cooking time according to how soft you like your pasta.

12. Drain the pasta and add to the meat sauce. Stir well.

13. Prepare the cream sauce by whisking the eggs.

14. Pour in the cooking cream and mix well with the eggs.

15. Add the grated parmesan cheese into the cream sauce.

16. Pour the cream sauce over the pasta and meat sauce and mix reasonably well. Do not overmix.

17. Pop the whole pan into a pre-heated oven at 180 degrees celsius, fan-forced and heating element on the top activated.

18. Let the dish gratinate for 12 minutes.

19. Serve with a few sprinkling of fresh thyme.