Bolognese Sauce for Spaghetti Squash or Cauliflower
Sauce
Ingredients
2 Tbsp. extra-virgin olive oil
2 medium onions, chopped
2 celery stalks, chopped
1 carrot, chopped
1 pound ground beef
1/2 cup fruity red wine such as Merlot or Zinfandel
3 cups beef stock
3 Tbsp. tomato paste
1/2 cup heavy cream
2 lbs spaghetti squash or cauliflower (cooked) (not included in nutritional info.)
Directions
1. Heat the oil in a large heavy pot over medium-high heat.
2. Let the pan get good and hot.
3. Add onions, celery, and carrots.
4. Let them caramelize a little on all sides.
5. Sauté until soft, 8-10 minutes.
6. Add beef and sauté until browned, breaking it up with the back of a spoon.
7. Add wine and bring to a boil.
8. Boil 1 minute, stirring often and scraping up browned bits with the spatula.
9. Add 2 1/2 cups stock and the tomato paste.
10. Whisk until smooth.
11. Reduce heat to very low and gently simmer, stirring occasionally, for 1 1/2 hours.
12. Taste and season with salt and pepper as needed.
13. Bring cream to a simmer.
14. Gradually add to sauce, stirring constantly.
15. Cover sauce with a lid, keeping it slightly ajar, and simmer over low heat, stirring occasionally, until milk is absorbed (about 45 minutes). Add more stock by 1/4-cupfuls if it gets too thick.
16. Sprinkle with Parmesan and chopped, fresh basil if desired.
Notes
Came out a little thin, even without using the second part of the stock. Add a little bit less stock at first, and add more if necessary. Add more tomato paste as well.
Nutrition
Carbs: Carbs: 9.6 Net Carbs: 7.4
Calories: 376
Fat: 20.1