Low Carb Bolognese Sauce for Spaghetti Squash or Cauliflower
A rich, low carb bolognese to serve over spaghetti squash or cauliflower when you are craving Italian food.
Course Low Carb Main
Cuisine Italian
Keyword spaghetti, squash
Prep Time 20 minutesminutes
Cook Time 2 hourshours15 minutesminutes
Total Time 2 hourshours35 minutesminutes
Servings 8servings
Calories 200kcal
Author Katherine Peters
Ingredients
2tablespoonsextra-virgin olive oil
1/2cuponionschopped
2celery stalkschopped
1carrotchopped
1poundground beef
1/2cupfruity red wine such as Merlot or Zinfandel
3cupsbeef stockcheck carbs - should be 0
3Tbsp. tomato paste
1/2cupheavy cream
2lbsspaghetti squash or cauliflowercooked, not included in nutritional info.
Instructions
Heat the oil in a large heavy pot over medium-high heat.
Let the pan get good and hot.
Add onions, celery, and carrots.
Let them caramelize a little on all sides.
Saute until soft, 8-10 minutes.
Add beef and saute until browned, breaking it up with the back of a spoon.
Add wine and bring to a boil.
Boil 1 minute, stirring often and scraping up browned bits with the spatula.
Add 2 1/2 cups stock and the tomato paste.
Whisk until smooth.
Reduce heat to very low and gently simmer, stirring occasionally, for 1 1/2 hours.
Taste and season with salt and pepper as needed.
Bring cream to a simmer.
Gradually add to sauce, stirring constantly.
Cover sauce with a lid, keeping it slightly ajar, and simmer over low heat, stirring occasionally, until cream is absorbed (about 45 minutes). Add more stock by 1/4-cupfuls if it gets too thick.
Sprinkle with Parmesan and chopped, fresh basil if desired.
Notes
Freezes well... may be cooked in a slow cooker... may use part veal and/or pork for part of the ground beef...