Bolognese sauce

Serve this versatile sauce with some zucchini noodles or spaghetti squash for a low carb pasta, or turn this into a low carb lasagne with roast vegetables. 

1 large onion (brown or red)
2 cloves garlic
2 carrots
2 celery sticks
500 grams mince beef
2 rashers of bacon or pancetta (optional)
2 tins of chopped tomatoes
Generous pinch of salt
Good crack of black pepper
Sprinkling of chilli flakes
1/2 teaspoon oregano
2 bay leaves
1/2 cup wine (white or red)
A splash of olive oil

Peel and finely dice the onion, peel and finely crush the garlic, peel and finely dice the carrot, and take the ends of the celery and finely dice.

In a large saucepan, heat a splash of olive oil and saute the onion, celery and carrot together for a few minutes. Add the mince and diced bacon/pancetta with the garlic, salt, pepper, chilli, oregano. Allow to brown for a few minutes, using the wooden spoon to break up the mince. Add in the wine and saute for another minute. Add the tinned tomatoes and bay leaves, stir, and let it simmer on low heat for up to an hour. Taste for seasoning and add salt/pepper/chilli according to your taste.



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