Easy Low-Carb Bolognese Sauce

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My toddler loves bolognese sauce, so I cook up a big batch of this low-carb bolognese sauce every few weeks and then divide into smaller containers to freeze and pull out for a quick midweek meal.

I don’t use celery in my sauce as it's not something I usually have on hand and I personally can never taste the difference if I use it or leave it out. If you do wish to add it, use 2-3 ribs finely diced, and added at the first step with the other vegetables.

This sauce is delicious served with low-carb pasta alternatives such as zoodles, shirataki (konjak) noodles (here's how to prepare shirataki), or even cauliflower rice.

For my toddler, I steam some chopped greens to stir through. Or, for something extra special, slice an eggplant lengthwise and grill, then cover with the bolognese sauce and cheese. Place under the grill until the cheese has melted and is starting to bubble.

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Hands-on 5 minutes Overall 45 minutes

Nutritional values (per serving, about 1 cup/ 240 ml)

Ingredients (makes 4 servings)

• 1 medium brown onion, diced (100 g/ 3.5 oz)
• 1 medium carrot, finely diced (80 g/ 2.8 oz)
• 3 garlic cloves, minced
• 2 tbsp extra virgin olive oil (30 ml)
• 500 g ground beef (1.1 lb)
• 2 tsp dried Italian herbs
• 1 cup tomato passata (pureed canned tomatoes) (240 ml/ 8 fl oz)
• 1 ¹/₂ cups chicken stock or bone broth (360 ml/ 12 fl oz)

Instructions

1. Peel and finely dice the onion, carrot and garlic. Heat oil in a large pot.
   
   
2. Add onion, carrot and garlic and cook for 10 minutes over medium heat, until the vegetables have softened.
   
   
3. Add the mince and herbs and cook, stirring, 10 minutes to brown the meat.
   
   
4. Add the tomato passata, stock and reduce to low heat. Cover and cook half an hour, stirring occasionally.
   
   
5. Store in the fridge up to five days. Freeze in an airtight container up to two months.
   
   

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