Keto Pasta Sauce Where Art Thou!
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From the linked article (not all of which I totally agree with, btw....):However, only the adventurous would try Elizabeth David’s suggestion: adding ovarine, or the unlaid eggs from a hen’s carcass.
This is frankly ridiculous.
My grandmother used to use unlaid eggs from her hens all the time. If you have layers, and you decide to take one to eat it as a meat dish, it's going to have unlaid eggs inside. This will actually mostly be yolk.
The photo shows the inside of a chicken which is being gutted, and the egg yolks are plainly evident.
I merely add the description for anyone who might be squeamish. If you eat meat though, frankly, I can't understand how you could be.
https://www.fieldandfeast.com/wp-content/uploads/2012/03/hausbar_5_structure.jpg
My grandmother would use them to make mayonnaise, or thicken sauces, or just lower them into boiling water for a minute. then eat them with a nice piece of Italian crusty bread, some salt and pepper and a pickle or two.
I can't begin to think what is 'adventurous' about that, but I guess I'm a product of my upbringing...1 -
AlexandraCarlyle wrote: »edited
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!
Girl, you know we all want that recipe, just put it in here please.0 -
I buy the Aldi Brand Simply Nature Organic Tomato Basil with 8 grams carbs, 2 grams fiber so 6 net carbs per serving.
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retirehappy wrote: »AlexandraCarlyle wrote: »edited
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!
Girl, you know we all want that recipe, just put it in here please.
ok, ok.... Really tho' I don't like to blindly assume.... 
1 finely-chopped onion
2 good sticks celery, finely chopped.
1 med. carrot, peeled, finely chopped (These 3 veg are known in Italy as 'la Trinità').
200g finely diced pancetta or chunky streaky bacon or diced smoked pork belly.
500g good-quality medium-ground minced beef.
3/4 cup full-cream milk
1 tin of plum tomatoes, put through a blender/food processor until smooth. (Don't use passata, it's too thin.)
1 tbsp tomato puree
half a glass of good, full-bodied red wine
1 stick cinnamon BARK
2 cloves. (not garlic. cloves. as in spices.)
1 bay leaf.
salt, pepper.
Put the oil in the pan, heat through, and add the panetta/chunky bacon/died smoked pork belly.
Frazzle until well browned, then all all the chopped onion, celery and carrot, and allow to become translucent.
Ad the minced beef, and brown thoroughly, allowing any juices that are expressed, to evaporate, until the meat is browned through.
Add the milk, and simmer for a moment or two.
Add the tomatoes, tomato puree, wine, and the cinnamon bark, cloves and bayleaf. Stir, and season well.
Cover, leaving a gap for the steam to escape (rest the edge of the pan lid on a wooden spoon placed across the rim of the pan) and allow to simmer gently, just bubbling slightly, for a couple of hours.
Make sure it does not dry out and stick/burn, but the juice should reduce quite well.
Add a generous knob of butter at the end of the cooking process.
remove spices.
Serve - and eat.
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Don't forget to sip at the other half of the glass while cookinghalf a glass of good, full-bodied red wine
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canadjineh wrote: »
Don't forget to sip at the other half of the glass while cookinghalf a glass of good, full-bodied red wine
I honestly didn't think that needed saying... I mean...it's a given.... right??
Incidentally, many Italians from the Northern regions, 'bless' the meal by adding a forkful of spaghetti to a little red wine and eating it before the meal. No sauce, just freshly-drained pasta, in case anyone was wondering.
I think it's a Catholic thing.... or so my Nonna used to tell me....0 -
I like Mario Batali Tomato & Basil sauce. It has 2 net carbs per serving. It's a bit cheaper than Raos for me. Paired with a spiralized yellow summer squash (with seeds removed first), and low carb parmesan meatballs, I'll get three dinners a week out of a jar.
Meatballs:
https://www.ibreatheimhungry.com/2013/03/low-carb-meatballs-alla-parmigiana.html
Her sauce was mentioned above, but I don't have time to make it.0 -
@AlexandraCarlyle I want to come to your house to cook with you!!
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AlexandraCarlyle wrote: »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!
I would love your sauce!!1 -
ChoiceNotChance wrote: »@AlexandraCarlyle I want to come to your house to cook with you!!
It's open house, any time, you would be most welcome!
@traceyann1214 I have posted it above, so feel free to give it a try - ! 0 -
AlexandraCarlyle wrote: »ChoiceNotChance wrote: »@AlexandraCarlyle I want to come to your house to cook with you!!
It's open house, any time, you would be most welcome!
@traceyann1214 I have posted it above, so feel free to give it a try - !
Thank you, clearly I missed it the first read through! Sounds delicious!0 -
let me know whether you make it, and how you get on!
ETA: Sorry about the typos: I was writing too quickly - as I can't now edit the post, here is the method, corrected....
Put the oil in the pan, heat through, and add the pancetta/chunky bacon/diced smoked pork belly.
Frazzle until well browned, then add all the chopped onion, celery and carrot, and allow to become translucent.
Ad the minced beef, and brown thoroughly, allowing any juices that are expressed, to evaporate, until the meat is browned through.
Add the milk, and simmer for a moment or two.
Add the tomatoes, tomato puree, wine, and the cinnamon bark, cloves and bayleaf. Stir, and season well.
Cover, leaving a gap for the steam to escape (rest the edge of the pan lid on a wooden spoon placed across the rim of the pan) and allow to simmer gently, just bubbling slightly, for a couple of hours.
Make sure it does not dry out and stick/burn, but the juice should reduce quite well.
Add a generous knob of butter at the end of the cooking process.
remove spices.
Serve - and eat.0 -
AlexandraCarlyle wrote: »retirehappy wrote: »AlexandraCarlyle wrote: »edited
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!
Girl, you know we all want that recipe, just put it in here please. ok, ok.... Really tho' I don't like to blindly assume....
1 finely-chopped onion
2 good sticks celery, finely chopped.
1 med. carrot, peeled, finely chopped (These 3 veg are known in Italy as 'la Trinità').
200g finely diced pancetta or chunky streaky bacon or diced smoked pork belly.
500g good-quality medium-ground minced beef.
3/4 cup full-cream milk
1 tin of plum tomatoes, put through a blender/food processor until smooth. (Don't use passata, it's too thin.)
1 tbsp tomato puree
half a glass of good, full-bodied red wine
1 stick cinnamon BARK
2 cloves. (not garlic. cloves. as in spices.)
1 bay leaf.
salt, pepper.
Put the oil in the pan, heat through, and add the panetta/chunky bacon/died smoked pork belly.
Frazzle until well browned, then all all the chopped onion, celery and carrot, and allow to become translucent.
Ad the minced beef, and brown thoroughly, allowing any juices that are expressed, to evaporate, until the meat is browned through.
Add the milk, and simmer for a moment or two.
Add the tomatoes, tomato puree, wine, and the cinnamon bark, cloves and bayleaf. Stir, and season well.
Cover, leaving a gap for the steam to escape (rest the edge of the pan lid on a wooden spoon placed across the rim of the pan) and allow to simmer gently, just bubbling slightly, for a couple of hours.
Make sure it does not dry out and stick/burn, but the juice should reduce quite well.
Add a generous knob of butter at the end of the cooking process.
remove spices.
Serve - and eat.
Thanks kindly, I always cook with wine. Sometimes I even add it to the food I am cooking. This fits into my standard operation mode.
edited to ask:
So no garlic???? But I have so much of it this year.0 -
No, astonishingly. No garlic. It is also considered (by some purists) utter sacrilege to add grated parmesan cheese.
I shall magnanimously leave it to my gentle readers to decide for themselves, if such additions are relevant or required, to an already-perfect dish....
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AlexandraCarlyle wrote: »No, astonishingly. No garlic. It is also considered (by some purists) utter sacrilege to add grated parmesan cheese.
I shall magnanimously leave it to my gentle readers to decide for themselves, if such additions are relevant or required, to an already-perfect dish....
PURIST - Someone who dresses his random tastes in moral clothing.
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As pure as the driven slush....0
This discussion has been closed.