Beef Bolognaise with Parmesan for Two

DIRECTIONS

1. Finely chop shallot into ¼-inch diced pieces; set aside.  Finely chop garlic clove; set aside.  Cut the zucchini into ½-inch diced pieces; set aside.  Cut the celery into ¼-inch diced pieces; set aside.
   
2. Cut the romaine lettuce into 1-inch pieces and place into a large bowl.  Cut the roma tomato into 1-inch diced pieces and add to the large bowl.
   
3. Pat dry ground beef with paper towels and set aside.  Sauté the shallot and garlic in ⅓ tablespoon of olive oil over medium heat in a medium saucepan for 1 to 2 minutes until fragrant.  Add the ground beef and cook an additional 5 minutes until meat is lightly browned. Drain off excess fat. (USDA recommends cooking beef to a minimum 145°F)
   
4. Add the tomato sauce(only 5⅓oz), Italian spice mix and allow to simmer for 10 minutes.  Add the zucchini and celery to the saucepan and mix to combine.
   
5. To the large bowl with the lettuce and tomatoes, add the balsamic vinegar, 1 tablespoon of olive oil and a pinch of salt and pepper Toss to combine.
   
6. In the center of two bowls, place the Beef Bolognaise. Top with Parmesan cheese.  Place the Green Salad on a side plate and enjoy!