Low Carb Bolognese Sauce . 12 net Carbs. Sauce only.

There are many variations of a Bolognese sauce ,which a classic meat sauce from northern Italy. This is my variant which is finished with a little cream for a nice consistency and mouth feel . I picture it here with zucchini spirals , you can zoodles or spaghetti Squash . Top with some Parmesan for a delicious pasta free low carb meal .

Low Car Bolognese Sauce.

Ingredients:

1 ¼ pounds or 600 grams of ground beef or combination of ground meat like beef, pork or veal

¾ pound or 300 grams of Pancetta or bacon.

2 0unces or 50 grams of chicken livers. Optional but recommended

5 sprigs of fresh Thyme tied with string.

1 bay leaf.

8 ounces or 250 grams of onion. chopped

6 0unces or 150 grams of carrots. chopped

3 ounces or 75 grams 0f celery. chopped

1 ½ ounces or 40 grams of garlic “minced “.

2 ounces or 1.8 grams of tomato paste.

5 ounces or 125 grams of dry red wine.

24 ounces or 675 grams of chicken stock or beef stock

28 ounces or 800 grams of peeled San Marzano D.O.P. tomatoes from Italy or if you can’t find them then same quantity of good quality crushed tomatoes.

1 tablespoon balsamic vinegar.

2 teaspoons paprika.

¼ teaspoon cayenne pepper.

½ cup heavy cream.

1 tablespoon minced fresh rosemary.

1 pinch of nutmeg.

Olive oil as needed.

Salt and pepper as needed.

Equipment needed. Large Sautee Pan 12 inch or so and oven proof pot like a ceramic lined Dutch oven or other non-reactive pot.

Preparation:

Pre heat oven to 325 degrees and if using canned whole tomatoes pour contents of canned tomatoes into a mixing bowl and crush the tomatoes between your fingers to a pulp. Place the Pancetta or bacon in the freezer to stiffing up so it can be more easily thin sliced . Clean the chicken livers of the tuff connective tissue and finely chop.

Preparing the Sofrito. (Sofrito is a sauce or green puree of vegetables and herbs blended together to form as a flavorful base on dishes ).

Put the onions, carrots and celery in a food processor and pulse till minced. Or finely mince with a chef’s knife.

Place a good splash of olive oil in the sauté pan and over medium high heat add the minced onions, carrots and celery, lightly salt and sauté till the water cooks away and the vegetables begin to caramelize and a fond begins to form on the bottom of the pan, this may take a while just continue to stir and make sure nothing burns.

Once the browning has begun reduce heat to medium and add in the garlic and cook for about two minutes while stirring.

Add in tomato paste and combine continue to sauté as the tomato paste begins to caramelize and build up fond on the bottom of the pan.

Once the sofrito is well cooked, pour in the wine and using a wooden spoon rubber spatula scrape up all the fond and brown bits into the sofrito. Once the pan is de glazed and the brown bits dissolved then scrape the contents into the Dutch oven.

In the same pan add the Pancetta or bacon and over medium heat, brown Pancetta/bacon cooking off the fat.

Using a slotted spoon remove the Pancetta or bacon to the Dutch oven leaving fat in the pan.

Add in the ground meat and cook till brown, add the chicken livers in towards the end.

Once the meat is browned to your liking remove from the heat scraping the meat to one side of the pan , then tilting the pan and using a spatula press the meat squeezing out as much grease as possible and allowing it to collect on the opposite side of the pan from the meat .

Then using the slotted spoon remove the meat to the Dutch oven and pour out collected grease and oil.

Return sauté to the heat and add in a splash of the chicken or beef stock bringing to a boil and scraping up any brown bits left in the pan from the meat browning process, then add to the Dutch oven.

Now place the Dutch over medium high heat, add in the remaining stock, tomatoes, Thyme, bay leaf, balsamic vinegar, cayenne pepper, paprika and a few grinds of pepper. Stir to combine.

Once the sauce comes up to a simmer remove to the oven and cook uncovered stirring every thirty minutes for three hours adding water if tie sauce gets to dry .

After three hours remove to stove top. Remove thyme stems and bay leaf. Add heavy cream, nutmeg and rosemary stir to combine and adjust salt and pepper to taste.

If you want a thicker sauce simmer a little longer. If a thinner sauce is desired add a little water.

I like to pulse the sauce with a stick blender for a smoother texture, but that’s my preference.

As for the Zucchini spirals. Put them into a microwave safe bowl with a folded paper towel in the bottom

Then right before service microwave for 4 to 5 minutes un covered . Have the sauce hot and ready .

Once the Zucchini comes out of the microwave , lightly salt and stir . Then place some of the hot sauce on in a warm bowel or plate and put the hot zucchini on top.

Then layer on some more sauce .

Garnish with some Parmesan cheese and fresh cracked pepper . Serve right away.

Nutrition Facts , Sauce only .

Servings 6.0

Amount Per Serving

calories 404

% Daily Value *

Total Fat 24 g

37 %

Saturated Fat 10 g

51 %

Monounsaturated Fat 2 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 96 mg

32 %

Sodium 544 mg

23 %

Potassium 496 mg

14 %

Total Carbohydrate 15 g

5 %

Dietary Fiber 3 g

12 %

Sugars 9 g

Protein 30 g

60 %

Vitamin A

228 %

Vitamin C

19 %

Calcium

24 %

Iron

18 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.