Bolognese Sauce

Bolognese Sauce  - 

       

Bariatric Friendly without pasta. Use in Portabella Mushrooms or Zucchini Boats (Recipes on this site)  Or Banza Pasta made with ChickPeas.

                                                                                             

For Bariatric Friendly serve with Banza Chickpea pasta approx 1 oz  = 25 Rotini.

Stuff Mushroom with Bolognese sauce

 

Ingredients:

        

CHOPMEAT:

3 packages of  Ground Beef, Pork and Veal for meatloaf.  6 + pounds

1/2 cup of chopped Onions

1/2 tsp of  black pepper,  Salt, Garlic Powder

Tomato Puree: 

 Suzy Bell or Tutto Russo 6 - 28 oz  cans (large cans)
1 cup Olive Oil
1/4 cup chopped Garlic
1 Medium chopped Onions
1/2 tsp of  black pepper,  1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
2 Cups Water
2 cups finely chopped Celery
2 cups finely chopped Carrots
1 1/2 quarts of Heavy Cream
1 package of Frozen Sweet Green Peas or 2 cans
1 1/2 cup grated cheese

Prepare Meat

Mix in large bowl all meats.

Add in 1/2 cup chopped onions & 1 teaspoon of spices - Salt, Pepper and Garlic Powder. Mix and make small round meatball shapes and then flatten them out like a burger. 

With a very small amount of Olive Oil (just to coat pan) Place flatten meats in frying pan. 1 layer only at a time. (it cooks faster this way and you have more control on turning them) 

Cook on medium to high heat to just to crisp the outside. Don't worry about meat being raw, it will cook once in sauce. 

 Once 1 side is cooked crispy turn over and start chopping the meat into smaller pieces.  I like doing it this way so I have chunks for the sauce instead of minced meat.  

 Placed cooked meat in large bowl and finish all meat. 

          

 Prepare Sauce: 

In large Sauce Pot:  Saute 1 cup Olive Oil, 1/4 cup chopped Garlic and 1 cup chopped onions

When onions are lightly golden add chopped celery and chopped carrots.

Cook for 2 minutes

 Tomato Puree:  Suzy Bell or Tutto Russo 6 - 28 oz  cans (large cans)

1/2 tsp of  black pepper,  1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
Use 2 Cups water only to rinse out cans and place the sauce left in cans in pot.
 Stir in Heavy cream 1 1/2 containers .  Color will become a peach color.  Cook  until 1st boil and then for another 10 minutes on medium.  Stir frequently.

    

Place in all the cooked chopped meats.                                                                         

Cook on Medium high until 1st boil then lower to medium  Stir Frequently- add Sweet Green Peas and cook for additional 10 - 15  minutes.  Take off of hot stove surface and add 1 - 1/2 cups of grated cheese.

  

 Serve over Pasta. top with grated cheese.

Can be Frozen in plastic containers for 6 months.
Makes approx. 15 - 16 oz containers.

Reheat: You can also after defrosting the Bolognese sauce place in frying pan
add cooked pasta and saute, mixing constantly for 2 minutes.