Bolognese Sauce for Spaghetti Squash or Cauliflower




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.)


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.


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.


Carbs: Carbs: 9.6 Net Carbs: 7.4
Calories: 376
Fat: 20.1