Low Carb Bolognese Sauce for Spaghetti Squash

Directions

1. 1
   Heat the oil in a large heavy pot over medium-high heat.
2. 2
   Let the pan get good and hot.
3. 3
   Add onions, celery, and carrots.
4. 4
   Let them caramelize a little on all sides.Sauté until soft, 8-10 minutes.
5. 5
   Add beef and sauté until browned, breaking it up with the back of a spoon.
6. 6
   Add wine and bring to a boil.Boil 1 minute, stirring often and scraping up browned bits with the spatula.
7. 7
   Add 2 1/2 cups stock and the tomato paste.
8. 8
   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).
9. 9
   Add more stock by 1/4-cupfuls if it gets too thick.
10. 10
    Sprinkle with Parmesan and chopped, fresh basil if desired.Notes
11. 11
    Freezes well... may be cooked in a slow cooker... may use part veal and/or pork for part of the ground beef...Nutrition
12. 12
    Calories: 200kcal | Carbohydrates: 1g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 56mg | Potassium: 214mg | Vitamin A: 1535IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 1.1mg