alfredo sauce = butter + parmesan + heavy cream

stroganoff = sour cream + cream of mushroom soup concentrate
(you can alter the ratio to help limit carbs - or find a gluten free version, they are sometimes lower carbs)

your best bet for a tomato-ish sauce is probably to make a broth based sauce (with basil, parmesan, and oregano, etc) and then add as little tomato paste as you can possibly tolerate to make it pass...at least then you can control the carbs and add extra seasoning and herbs as needed...and a little tomato paste can go a long way...you can use things like mushrooms and eggplant and dry red wine to add layers to the flavor without adding much carbs.

*Ahem*.... I make my own.
My question is - Pasta??

Carbs??

Low carb would also be carbonara: Eggs, oil, black pepper, and bacon lardons, or better, pancetta.

But I would have thought....

Pasta? Really?

(Unless, of course, you're thinking resistant starch....)

I make this without celery because celery is disgusting. I know i know. As a fully formed adult I shouldn't find anything disgusting but Celery....eww gross. It's quick and easy, they say simmer for 30 min but it never takes that long.

https://www.atkins.com/recipes/basic-tomato-sauce/1765

There's a brand Rao's homemade that I know you can get at Thrive, possibly other places too, they have a basic marinara that has 4G carbs per serving,

I use the Rao tomato basil sauce. 2g net carbs per 1/2 cup serving. I buy it at Target. It is pretty pricey so I stock up when it is on sale!

I love this sauce. It includes pork chops but I often make it without for other meals.
http://theitaliandishblog.com/imported-20090913150324/2014/11/4/moms-pasta-sauce-with-pork-chops.html

I have made this sauce several times. Very easy and tasty.

https://www.ibreatheimhungry.com/2014/01/easy-keto-marinara-sauce-low-carb-gluten-free.html

Decent jarred sauce I use when not making my own = Classico Florentine Spinach & Cheese (5g carbs in 1/2c) or Classico Rosee (5g carbs in 1/2c).

I made my own - I bought two bushels of roma tomatoes, washed them and hulled out the stem section. Then I cut them in half, spread them on a sheet pan with some onion and lots of garlic, and roasted them for 45 minutes at 350 (this took some time as I had to do several trays). Then I pureed them, put them in containers and froze it. Voila, sauce with no sugar added!

Rao's marinara is my go to for pizza and casseroles. I'm so glad it's easy to find here on Long Island. 3G carbs for half a cup and 1g fiber.

Classico Tomato & Basil has only 8 grams carbs with 2 grams fiber per serving....not too bad if you are careful the rest of the day.

hesterific wrote: »

I love Bongiovi marinara.
For Alfredo, this is my go to recipe:
Melt 1-2 tbsp of butter in a small sauce pan
Add 3/4 cup HWC until almost simmering but do not allow it to get that hot
Add 1/2 cup grated Parmesan cheese (check for starches, I grate my own)
Gently whisk until incorporated.
Reduce heat
In a small bowl whisk an egg yolk and then, while whisking the sauce, add yolk to sauce pan. Continue to whisk until incorporated to prevent egg from scrambling.
Whisk every few minutes for about 5 minutes until thickened. Add up to 1/4 c more HWC until desired thickness is achieved.
Salt & Pepper to taste.

I'll have to try that. What I make is very similar but without the egg yolk and with cream cheese and garlic. VERY similar though (all other ingredients/proportions).

Thanks for sharing cuz tasty Alfredo is easy to make and takes little time. So many are not aware this. Kudos!

KnitOrMiss wrote: »

@hesterific - The first half of this is very close to what I make for my "easy/cheat" Alfredo sauce...

So, the addition of the yolks just makes it more of a custard-like thickening agent? Does it change the taste at all? I have made sweet custards many times...and despite the uses of savory custard, I haven't braved it...

It does change the flavor slightly from a basic Parmesan flavor to a more Olive Garden finish.

Gonna add a little bit of Italian savvy here for anyone who's interested:
Bolonaise sauce doesn't exist in Italy.
More specifically, no Italian in Italy, calls a minced beef and tomato sauce, 'Bolonaise'

A tomato-based richly-flavoured sauce, containing a meat, of any type and cut (except fish) is called a Ragu (Rag-oo).
Traditionally, the meat is slow-cooked, and for a formal meal, the sauce alone is served on pasta, (as a 'primo piatto') after the antipasti course, but before the 'secondo', which will consist of the meat content, served with vegetables or a salad.

Nowadays, it's not unusual in a restaurant or informal setting, to have pasta and ragu, but it will generally be beef minced or chunked, or pork, venison and even or cinghiale, in mountainous areas (wild boar pieces). Notice I say 'pasta'. A good ragu is never served with spaghetti. Ever.

There is also a particular group that does NOT put tomato in with the meat, but permits the juices and stock to reduce over several hours of cooking, to an unctuous and flavoursome syrupy sauce.
Tomatoes didn't hit Italy until the 1600, and before then, recipes were created without the now-familiar red deliciousness. Some time-hardened domestic cooks (mostly 'la Nonna') and professional chefs in Bologna still refuse to add tomato.

I use tomatoes in my sauce, but I also add milk and a little red wine. And I never cook a good ragu for anything less than 2 hours.
If anyone wants my recipe (and there are as many variations as there are 'buoni cuochi' in Italy!) let me know!