Easy Low carb Bolognese Sauce

I’m sorry folks, this post is not going to be exciting and won’t have nice pictures. But I have to post it nonetheless. Why? It’s because this sauce is a staple in a lot of our recipes.

Many of you probably have your own best Bolognese recipe passed on by grandma. I by no means would want to compete with that. What we have here is something very easy to whip up but does go a long way. It can be used in lasagne, taco, moussaka or as stuffing for veggies like peppers, zucchini,tomatoes etc, as the plain old pasta sauce for your zoodles or even in omelette.  It’s handy to have in your freezer for midweek dinner.

I am not a big meat eater but I do enjoy this keto bolognese though in moderation. We make it keto-friendly by using minimal high carb ingredients. Your kids will love it because there is no vegetable in sight.

Most of the seasonings come from dried herbs and garlic and onion powder and tomato paste. The only fresh herb we use is basil because we have a ton of it in our backyard and only a pinch of it won’t add any real carb.

Thai basil
Fresh picked Thai basil

You will see many variety of food using this sauce in our future post. Meantime, please give this a try and gives us a thumbs up if you like it. Any comment would be greatly appreciated too.

Low Carb Moussaka

As a cheese lover, I love everything topped with golden oozing cheese. Moussaka, a popular Greek dish, is one of them. You know the traditional moussaka would have layers of eggplants and potato with ground lamb or beef in between. Our keto-friendly version is much easier to make and tastes just as good.

Moussaka makes a great low carb, high fat meal because we only use eggplants and it’s loaded with lots of cheese. In this recipe, we use our own Bolognese sauce but you can use whatever leftover meat you have. All you have to do is season it with some garlic and onion powder, herbs of your choice and tomato paste.

Right where we live here, there is a local market where I can get fresh picked vegetables. The other day I happened to find Japanese eggplants, the long thin purple variety and I got the idea that I could use it in my moussaka.

You can use your regular eggplants which is probably easier to handle. I sliced mine about 1/2 cm thick and soak in water for 20 mins then boil till soft and drained. .

Then proceed with layering your moussaka with eggplants and sauce alternately. Then top with grated mozzarella and bake till top is golden. The combination of tomato meat sauce and hot melted cheese is to die for.

 

 

Bacon wrapped jalapeño poppers

These are not your run-of-the-mill jalapeño poppers. We use our own Basic Bolognese Sauce as stuffing to add more oomph and zing, not to mention saving you time (assuming that you already have the sauce in your freezer.)

All you need to do is cut your peppers lengthwise and remove all the seeds and membranes.

Then fill your pepper halves with the stuffing and wrap with bacon strip. We happened to have oil leftover from the sauce so we drizzled it on our poppers for added flavor.

 

 

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Greg’s Keto Nut butter Cups

This is our take on Reese Peanut Butter Cup keto style. Since peanuts are said not to be keto-friendly, we substitute it with almond or cashew butter. But you can use any nut butter of your choice. Macademia or walnut butter are superb as well in this recipe.

 

Coconut Panna Cotta