Lamb Bolognese

A low carb and low fat recipe

I decided to write this post, partly to document a successful trial run but mostly because I need to create my own journal of low carb & low fat recipes.

I desperately need to lose weight, or perhaps I am desperate to lose weight – either way, I need to permanently alter what I put into my body in an effort to stop yo-yoing. To give myself a kick-start, I’m going on a very low-carbohydrate and very low-fat diet. Once I lose circa 10 kgs, I plan to continue a more or less similar diet altering it only to allow social eating and an odd drink or two. A lifestyle change, some might say.

So, about the recipe –

1. 500 grams Lamb mince (I got mine from Coles)
2. Approx 2 cups of chopped celery
3. Half an onion, chopped
4. Leggos Napoletana sauce
5. Fresh Tomatoes x 3 , chopped or pureed
6. Cooking oil, 1 tablespoon
7. Garlic cloves, 3 to 5
8. Basil Leaves
9. Zucchini (to make vegetti instead of spaghetti)
10. Salt and Chilli flakes to taste

Before starting, ensure that all ingredients are on the kitchen counter and chopped as required, particularly garlic & celery. The lamb mince should be sitting on the counter also.

Method:

Heat oil in a deep pan, sauté onion for 5 mins on medium flame, add garlic, saute for 1-2 mins, add celery, saute for further 5-7 mins, add lamb mince, continue stirring, breaking up any large lumps of meat.

Add the bottle sauce as well as the fresh tomatoes, a very small amount of salt, chilli flakes as desired and stir to combine. Cover and let simmer, stirring occasionally for approx. 45 mins.

Use a spiraliser to make vegetable pasta from the Zuchhini (Zuchetti?) and serve raw with the bolognese on top. Garnish with torn basil leaves.

NB: This recipe uses lamb because the earlier ones with beef just haven’t had the same level of satisfaction for me.