This is a thick, meaty tomato-based sauce perfect for your favourite low-carb pasta or zucchini noodles. Suitable for Phase 2 of Dr Poon due to the tomatoes. I found the recipe on www.peaceloveandlowcarb.com and I'll post it just as I found it - though I sometimes modify by using diced tomatoes rather than whole, or adding diced pepperoni or using another type of meat. I tend to leave out the parsley and bay leaf, or you could use a whole bay leaf and just remember to remove it before serving.
I served it over a low carb pasta I found from Dixie Carb Counters. It's called Skinni Spaghetti, it has only 3g carbs per serve and it's a soy flour-based product. It wasn't bad, tasted a bit like a whole wheat pasta which I didn't mind. In the video I mentioned that it seemed to disintegrate a bit when I served it immediately. However, I find it is much better if I leave it sit awhile before putting the sauce on it. It only needs to boil 2-3 minutes so I now cook it about 15 minutes before the sauce is ready and I like it better that way. On to the recipe:
INGREDIENTS
1 lb. Ground Beef
1/3 Cup Onion -- Diced (or green onion if you prefer)
2 Tbs. Garlic -- Minced
1 tsp. Garlic Salt (I prefer garlic powder)
28 oz. Can Whole Peeled Tomatoes -- With liquid
6 oz. Can Tomato Paste
6 oz. Cremini Mushrooms -- Sliced
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Dried Parsley
½ tsp. Dried Bay Leaf
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Sea Salt
¼ tsp. Crushed Red Pepper Flakes
DIRECTIONS
In a large non-stick sauce pan over medium-high heat, brown ground beef with onion, garlic and garlic salt. Drain excess grease.
To the sauce pan, add tomatoes. Mash the tomatoes into meat until they are crushed and broken up.
To the sauce, mix in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt, and red pepper flakes. Reduce heat to low and simmer uncovered -- 30 minutes. Visit and Like us on Facebook: [ Ссылка ]
