Beef Bolognese

About

What is the difference between a spaghetti meat sauce and bolognese? Bolognese is much creamier and thicker than a more American-style meat-based spaghetti sauce. TThe ground beef for bolognese is sauteed with celery, carrots, and onions simmered gently with milk and white wine. Afterward, tomatoes are joined into the pot and simmered very slowly for several hours. The result is a thick and creamy meat sauce rich with hints of tartness from the tomato.

Can I substitute the milk?

If cow’s milk is an issue for you, please substitute it with goat’s milk or cashew milk.

Do I have to add nutmeg?

No, you can skip the nutmeg, but it does add very subtle warmth to the entire dish. With that being said, if you do choose to add nutmeg, be sure to use a very light hand when adding it!

Do I have to use beef?

You do not have to do beef only; you can do a 2:1 ratio of beef to pork as well.

Serving suggestion

Please serve this Low Carb Beef Bolognese with a salad on the side like:

Ingredients

1 ½ tablespoon extra virgin olive oil
1 small onion
1 medium – 6" to 7" long carrots, raw
3 medium – stalk – 7 1/2" to 8" long celery
¼ teaspoon coarse kosher salt
1 lb ground beef
¾ teaspoon coarse kosher salt
⅔ cup whole milk
1 cup white wine
20 fl oz petite diced tomatoes
12 oz spaghetti squash
1 ounce parmesan cheese

Instructions

Preheat the oven to 400 F for the spaghetti squash. Cut the squash in half horizontally. Once cooked, the squash will yield long strands of “spaghetti” due to this cutting method. Place the squash cut side down on a parchment-lined baking sheet and roast for 35-40 minutes or until the squash is soft when poked with a fork. Set squash aside and wait for it to cool. The bolognese sauce will take several hours to cook, so feel free to scoop the squash and reheat it later.
To make the bolognese sauce, heat a dutch oven over medium-high heat until hot. Add in the olive oil and swirl the pan. Add in diced onions, carrots, and celery and ¼ tsp kosher salt. Allow the vegetables to achieve some browning before adding the beef.
Then add the beef and use a wooden spoon to break it up as it cooks. Season the beef with ¾ tsp kosher salt and stir it.
Add in the whole milk and allow it to cook until the milk is completely evaporated.
Repeat this same process with the white wine and cook until evaporated completely.
Next, add in the tomatoes and bring the mixture to a boil. Then bring the mixture down to a simmer and cook like this for 3 hours or so with the pot covered. Feel free to eat the sauce sooner than this if you are in a rush, but the most flavor develops over the long cooking process. If the sauce begins to look dry or too thick, add in ½ cup of water and simmer it down again. Serve the sauce over spaghetti squash for a filling meal.