Even better the following day so be sure you make Plenty! Freezes well – The Bonus is the calories of Ostrich mince are approximately half that of your regular 70 % lean Beef Mince.
In the below calorie count I used 1 kg mince to 500 g spaghetti which I mixed together to lower my carbs.
There are 124 calories in 100 g of spaghetti.
Total Calories: 4,388 Total Weight of Dish: 4.059 kg
Per 300 g serving (324 kcal) including pasta plus 30 g (121 kcal) cheddar cheese: 445 Calories.
Parmesan Cheese contains 22 calories in 1 tablespoon (5 g)
NOTES:
The standard is 500 g pasta to every 500 g mince or ground meat in Bolognaise, however, you may halve this if you want to keep your carbs low as I do.
I always add freshly crushed garlic & bacon bits …Makes it so much nicer! You may also add a bit of fresh parsley to counteract garlic breath.
When adding the streaky bacon, fry with the onions to enhance the flavor of the sauce.
This Bolognese Sauce freezes very well.
You may vary this recipe by replacing the origanum with 2 heaped tsp of freshly ground cumin seed
1 tsp ground ginger, dried
1 tiny bullet red chili or chili powder in place of black pepper
You may also add 100 g sachet All Gold Tomato paste
You may add a dash good quality tomato sauce to taste
I usually double this recipe using 1 kg Beef or Ostrich mince but this recipe may be easily halved.
Use water only as needed.
Absolutely Divine! To die for! Allow standing because it gets even better the following day!
125 g bacon, (streaky bacon) chopped or bacon bits
1 large onion, chopped
4 sticks soup celery, sliced
1 carrot, peeled and grated
6 garlic cloves, fresh
1 x 400 g can peeled tomatoes, sliced & juice reserved… 417 g -OR- 4.5 Italian Roma tomatoes
120 ml (4 floz) white or red wine
250 ml (8 floz) water
2 tbsp tomato paste
1 tsp sugar
1 bay leaf
Salt and freshly ground black pepper
1 tsp dried oregano, or 1 tbsp chopped fresh oregano
500 g (18 oz) spaghetti or half to cut carbs
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Ingredients for 1 kg mince:
You may double the Spaghetti if you prefer but I like low carbs these days. In my younger days, I used to serve 500 g pasta to 500 g mince in Bolognaise which is standard.
Method:
1. Brown the mince in 30 g fat Heated fat. Stir-fry with a potato masher or pastry cutter until finely crumbled and browned, but still firm. Add salt, stir in. Remove meat and set aside.2. Heat the balance of your 30 g fat, add onion and finely diced bacon. Fry until soft, then add celery and carrot. Stir-fry for a few minutes.3. Turn up the heat, add mince, and brown, stirring to break up the mince lumps. A potato masher does an excellent job.4. Add tomatoes with juice, wine, water, tomato paste, sugar, bay leaf, salt pepper, and oregano.5. Cover and simmer very gently for 1 hour. Remove from heat and discard bay leaf.6. Just before serving, bring a large pan of water to a boil. Add 1 tbsp oil and 1 tsp salt to the water, then add spaghetti, and boil for 12 minutes. Drain, and serve with meat sauce: either serve individually on very hot plates or serve the spaghetti and the sauce separately in large serving bowls, accompanied by a salad.
Place under the grill and melt cheddar topping but not too hot to crack your bowl.
Dished up in a bowl and placed under a grill to melt the cheese.
