Beef Bolognaise with Parmesan
8.3g
Net Carbs
25.3g
Protein
24.6g
Fat
1.9g
Fiber
360
Calories
Cooking tip: The difference between marinara sauce and bolognaise is the addition of meat.
Ingredients:
- 1 small Onion
- 1 medium Zucchini
- 1 tablespoon Light Olive Oil
- 1/2 teaspoon leaf Basil (Dried)
- 1/2 teaspoon leaf Oregano
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 16 ounces Tomato Sauce (Canned)
- 1/4 teaspoon Marjoram (Dried)
- 2 cup flowerets Broccoli Flower Clusters
- 24 ounces Ground Beef (85% Lean / 15% Fat)
- 6 tablespoons Parmesan Cheese (Grated)
- 1 teaspoon Garlic
- 1/4 cup Heavy Cream
Directions:
- Sauté the chopped white onion and minced garlic in olive oil over medium heat in a heavy sauce pan for 1-2 minutes until fragrant. Add the beef and cook an additional 5-10 minutes until meat is lightly browned. Drain off excess fat.
- Add the tomato sauce, basil, oregano, and marjoram. Allow to simmer for 15 minutes then add cream. Stir to incorporate and heat through an additional 2 minutes.
- Dice the zucchini, celery and broccoli. Add to the sauce and cook an additional 5 minutes until softened.
- Serve immediately with 1 tablespoon freshly grated Parmesan cheese per serving and an optional side salad with low-carb dressing. This recipe makes terrific leftovers and may be frozen for up to one month.
