Saute mushrooms in olive oil over medium high heat until soft and cooked through. Remove from heat and set aside

In a separate skillet sauté diced onion for a few minutes in the remaining ½ T of olive oil. When onion is soft and translucent add half of the minced garlic and continue to sauté for one minute more.

Add ground beef to the skillet and turn the heat up to medium high. Continue stirring the beef as it sautés until it is nicely browned.

Mix in the tomato sauce, bay leaf, oregano, basil, cooked mushrooms, salt and pepper and lower the heat to medium low so the sauce is just simmering.

Wash zucchini, pat dry and trim the ends. Spiralize into noodles. You will have about 4 – 5 cups of “veggie pasta” when done. Chop the leftover zucchini core and stir it into the simmering Bolognese sauce. Continue simmering the sauce for another 5 minutes.

When it’s time to serve the meal melt the ghee in a separate skillet and add the remaining minced garlic. Sauté for one minute over medium heat then add the spiral zucchini noodles.

Continue to sauté until the noodles are somewhat wilted but still al dente in texture. This won’t take long (about 1 ½ - 2 minutes). Divide into 4 portions. Serve with the Bolognese Sauce ladled over-top.