When I’m busy, I like to be able to make a recipe stretch out for several meals. Here’s a recent example—Monday, I made a Bolognese sauce and served it over zero-carb shirataki noodles. On Tuesday, I added more veggies (about a 1-1/2 cups total of chopped and sautéed zucchini, mushrooms, and celery) and served it over cauliflower pilaf. Wednesday, I added half a pound of smoked bacon, and served the sauce as a sort of Sloppy Joe over herbed low carb bread.
Each of the three days had different flavor profiles (beefy, veggie-beef, smokey-bacon), and the sauce was layered over different beds for a change, also. But after the initial core recipe, the following days consisted of easy add-ons to change things up.
Quick Pasta Bolognese
2 tablespoons olive oil
1 pound ground organic beef
Celtic sea and freshly ground pepper, to taste
1/2 teaspoon smoked paprika
1 tablespoon dried basil
1/4 tsp. anchovy paste
5 garlic cloves, minced
1 yellow onion, finely diced
2 tablespoons organic tomato paste
1 can organic chopped tomatoes
1/2 cup organic cream
Sauté the onions olive oil. Set aside. Sauté the beef and season with the salt, pepper, smoked paprika, dried basil, anchovy paste, and minced garlic. Add the cooked onions, tomato paste, and chopped tomatoes. Cook until the sauce is starting to reduce and the tomatoes are darkening in color. Stir in the cream. Taste. If the favors are still a bit acidic, balance with a few drops of stevia (Careful! A little goes a long way!). Stir and re-taste.
Alterations: Not eating beef? Use ground turkey and turkey bacon. Not eating dairy? Skip the cream. Vegan or vegetarian? Use my crumbled veggie-meat recipe, and play around with balancing out any soupiness 🙂