Low carb doesn’t have to mean “no pasta”. I use Kibon Foods’ “Healthy Noodles” for most of my pasta recipes, but you can also use various kinds of vegetable noodles. I am keenly aware that pasta only serves as a delivery system for glorious sauces, so I sometimes layer cooked eggplant for a version of lasagne that is very tasty.
Pasta Bolognese (low carb)
Serves 4 / 805 calories, 10g net carbs (with shirataki noodles)
2-1/2 pounds grass-fed ground beef
(or use Beyond Burger crumbles, which = 240 calories less than beef)
Celtic sea and freshly ground pepper, to taste
1 tablespoon olive oil
1/2 medium yellow onion, finely diced
1 medium carrot, peeled and finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1/4 cup tomato paste
1/2 cup dry red wine
1 cup cream
2 cans 14.5-ounce diced tomatoes, passed through a food mill or sieve
2 bay leaves
1/2 teaspoon anchovy paste
2 tablespoons olive tapanade (or finely minced Kalamata olives)
1/4 cup pesto
Garnish: Grated Parmigiano-Reggiano cheese
NOODLES
Kibon Foods’ “Healthy Noodles” (1 package per person)
/or/
3 lbs. zucchini noodles, microwaved until softened but not mushy and drained
Add the ground beef (or 50/50 beef and pork) to a large sauté pan over medium-high heat, and season with salt and pepper. Cook, stirring occasionally, until browned, about 12 minutes. Transfer to a paper towel-lined plate.
Add the pancetta to the pan and cook, stirring occasionally, until crisp, about 7 minutes. Transfer to a paper towel-lined plate.
Reduce the heat to medium and warm the olive oil. Add the onion, carrots (if using), and celery and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes.
Add the wine (if using) and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta (or bacon), cream, tomatoes, bay leaves, anchovy paste, olive tapanade, and pesto. Season with salt and pepper and bring to a simmer. Cover partially, reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens, 1-1/2 to 2 hours. Remove and discard the bay leaves. Taste. We’re creating concentrated, rich, flavor, because the zucchini will contribute a lot of moisture, which will mute flavors considerably.
Toss the noodles with about 3 cups of the sauce (reserve the remaining sauce for another use). Sprinkle cheese on top. Serve immediately and pass additional cheese alongside.