Low Carb Pasta Recipes

Ingredients:

1 tbsp olive oil
1 small onion, coarsely chopped
2 carrots, grated
1 celery stalk, finely chopped
1/2 lb chopped beef
1/3 cup red wine
1/4 cup beef stock or water
1 1/2 cup canned chopped tomatoes with their
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/2 cup heavy cream
8 oz atkins fusilli pasta cuts

Instructions:

In a large pot, heat olive oil over medium-high heat. Add onion, carrots
and celery and cook until tender, about 10 minutes.

Add chopped beef, breaking it up with a wooden spoon. Cook until no longer
pink, about 7 minutes. Add wine, stock, tomatoes, salt and pepper. Bring
to a boil. Reduce heat; simmer 1 1/2 hours, stirring occasionally, until
about three-quarters of the liquid has evaporated. Add heavy cream and
cook 2 minutes, to warm through.

During the last 20 minutes of sauce cooking time, prepare pasta according
to package directions. Drain pasta and toss with sauce.

This recipe yields 4 servings.

Carbohydrates: 27.5 grams
Net Carbs: 15.5 grams
Protein: 51.5 grams
Fat: 26.5 grams
Calories: 564

Comments: You can prepare the sauce ahead of time; it keeps well in the
refrigerator for up to five days. Or, make a double batch and freeze half.

Description:
"Long, slow cooking is the hallmark of Bolognese sauce. You don't
have to watch the pot; just stir the sauce occasionally."

Servings: 4