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RECIPE
13 INGREDIENTS10 STEPS1HR 15MIN

Low Carb Bolognese

5.0
2 Ratings
A Fork's Tale
Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
This Low Carb Bolognese Recipe is served over sliced roasted butternut squash. It is so delicious that you will not miss the pasta. You will be amazed how well the sweet, soft roasted butternut squash is complimented with the salty, rich Bolognese sauce.

1HR 15MIN

Total Cooking Time

13

Ingredients
Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
Ingredients
US / METRIC
Servings:
6
Serves 6
1 lb
Ground Veal
1 lb
Sirloin Steak, ground
4 cloves
Garlic, minced
1/4 tsp
Crushed Red Pepper Flakes
1 Tbsp
3 Tbsp
Tomato Paste
1 1/4 cups
Dry Red Wine
8 fl oz
Heavy Cream
1/2 cup
Parmesan Cheese, freshly grated
1/4 cup
Fresh Basil, chopped
to taste
Salt and Pepper
to taste
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Directions

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Step 1
Cook Ground Veal (1 pound) and Sirloin Steak (1 pound) until it has lost its pink color.
Step 2
Add Garlic (4 clove), Dried Oregano (1 tablespoon), and Crushed Red Pepper Flakes (1/4 teaspoon). Stir.
Step 3
Add Dry Red Wine (1 1/4 cup), stir to absorb any brown bits.
Step 4
Blend Canned Whole Peeled Tomatoes (42 ounce) in a blender. Add to sauce.
Step 5
Add in Tomato Paste (3 tablespoon) with a dash of Salt and Pepper (to taste). Slowly bring to a boil, then lower heat to a low heat and cook for 45 minutes stirring occasionally.
Step 6
Preheat oven to 375 degrees F (190 degrees C).
Step 7
Slice Butternut Squash (to taste) to thin slices. Spray lightly with olive oil, Salt and Pepper (to taste) and roast for 15 minutes in oven at 375 degrees F (190 degrees C) or to desired doneness.
Step 8
Meanwhile, add Heavy Cream (8 fluid ounce) to sauce and cook for 10 minutes stirring occasionally.
Step 9
Add Fresh Basil (1/4 cup) and Parmesan Cheese (1/2 cup) to sauce.
Step 10
Plate the sliced butternut squash and add the sauce. Garnish with parmesan and basil.

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