Bolognese Casserole

About

A classic Bolognese sauce has a mix of pork and bacon, flavored with red wine, onions, and sage. This adaption combines all those flavors in a keto-friendly way and layers it over tender zucchini noodles with dollops of ricotta cheese. No casserole is complete without a baked top layer of golden parmesan cheese!

Ingredients

10 ounce zucchini
3 slice – 6" long bacon
6 ounce ground pork
6 ounce hamburger or ground beef, 80% lean
½ teaspoon salt
½ teaspoon black pepper
2 clove garlic
¼ teaspoon celery seed
1 teaspoon italian seasoning
¼ teaspoon sage, ground
½ teaspoon onion powder
¼ teaspoon crushed red pepper by simply organic
2 teaspoon red wine vinegar
1 cup beef broth
2 tablespoon tomato paste
2 tablespoon heavy cream
6 tablespoon ricotta cheese
½ cup, shredded parmesan cheese

Instructions

Start by spiraling the zucchini into thin noodles. Set the zucchini aside for later.
Chop the bacon into small pieces. Combine it with the ground pork and beef in a large stewing pot. Cook the meats on medium-high heat with a lid on until they are browned and some liquid has gathered.
Stir all the seasonings into the pot. Add the red wine vinegar as well. Cook on medium heat for a few minutes to help the meat brown a little more and the flavor develop.
Stir the beef broth and tomato paste into the pot. Secure the lid and simmer the liquid for 5 minutes. Then, pour in the cream. Let the pot simmer openly on a very low heat for about 10 minutes to thicken the sauce. If it reduces too much, you can add a tablespoon of beef broth until the sauce comes back. Set the completed sauce aside to cool.
Preheat an oven to 375 degrees. Spray a glass baking dish. Create the first layer of the casserole by arranging HALF the zucchini noodles in the bottom. Then, pour HALF the bolognese sauce over the noodles. Arrange HALF the ricotta cheese in dollops over the top of the sauce (5-6 dollops is good).
Repeat a second layer of zucchini, sauce, and ricotta cheese. Then, sprinkle the parmesan cheese over the top.
Bake the casserole for 30 minutes – until the cheese and edges are golden brown.Slice into 6 slices for serving and enjoy!