Lower Fat Higher Fibre Beef Bolognese Sauce Recipes
VEGETARIAN BOLOGNESE SAUCE (LOW-FAT)
Veggie additions are added to an already prepared marinara sauce for a healthy thick rich delicious vegetarian bolognese sauce, the portobello mushroom takes the place of ground beef, all amounts may be doubled --- this sauce tastes even better the next day --- using a good-quality marinara sauce will only improve the flavor :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
- Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
- Add in garlic and cook for 2 minutes.
- Add in wine and prepared marinara sauce, bring to a simmer stirring.
- Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
- Season sauce with salt and fresh ground black pepper to taste.
Nutrition Facts : Calories 52, Fat 0.2, Sodium 17.2, Carbohydrate 6.9, Fiber 1.5, Sugar 2.6, Protein 1.1
INSTANT POT BOLOGNESE SAUCE
The best, quick, easy instant pot bolognese sauce recipe, homemade with simple ingredients in 30 minutes. Full of onions, garlic, tomatoes, carrots, ground beef, sausage.
Provided by Abeer Rizvi
Categories Main Course
Time 30m
Number Of Ingredients 21
Steps:
- Turn on the Instant pot and set the "Saute" mode.
- Add oil and butter.
- When it's heated, add beef, Italian sausage and cook until no longer pink. Break up the meat with a wooden spoon as it cooks.
- Drain grease (if necessary). You probably won't have to do this if you are using lean ground beef.
- Add garlic, onion, carrots, celery and saute for a few minutes until vegetables are partially softened.
- Add red wine and cook for about 2-3 minutes, stirring often, until it's reduced.
- Add crushed tomatoes, tomato paste, balsamic vinegar, broth, sugar, Italian seasoning, red chili flakes, salt, pepper and mix until combined. Be sure to scrape the brown bits in the bottom of the pot.
- Put the lid on and turn the valve to "Sealing."
- Select "Manual" mode and set the timer for 20 minutes.
- When the cook time is over, do a quick pressure release.
- Continue coking uncovered on the Saute mode until excess liquid is evaporated/ reduced.
- Turn off heat and mix in heavy cream, basil and parsley. Enjoy!
Nutrition Facts : Calories 455 kcal, Carbohydrate 15 g, Protein 21 g, Fat 33 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 101 mg, Sodium 626 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
More about "lower fat higher fibre beef bolognese sauce recipes"
LOW FODMAP BOLOGNESE SAUCE - FODMAP EVERYDAY
From fodmapeveryday.com
4.2/5 Estimated Reading Time 7 mins
- Heat 2 tablespoons of the butter and all of the oil in a Dutch oven over low-medium heat until melted. Add the scallions, carrots and celery and sauté over low-medium heat until very soft, stirring often. Break up the meat and add to the pot, add a small amount of salt and a pepper and stir until all the raw, pink color in the meat is gone. Add the tiniest amount of nutmeg. I take a whole nutmeg and simply swipe it over a very fine rasp-style grater right into the pot, maybe three or four swipes of the whole nutmeg.
- Add the milk or half-and-half and bring to a simmer, stirring often, and cook until milk is evaporated. Add the wine and again, simmer until evaporated, stirring often. Use your hands to add the tomatoes to the pot, crushing them into very small pieces. Add all of the juice, too. Stir everything together well and bring to a very gentle simmer - barely a simmer - and leave uncovered. Cook at this very low heat for at least 2 hours. If too much liquid evaporates, you can add some small amounts of water as it cooks, stirring in well. Sometimes I cook this for 3 hours. Taste at the 2-hour mark and if the flavors have come together well, then you are done. Adjust seasoning if necessary. After cooling, the sauce may be refrigerated for up to 4 days in an airtight container, or even frozen for a month.
- For serving, have the sauce hot and ready to go. Prepare pasta al dente, reserving some starchy pasta cooking water. Drain the pasta. Toss the pasta with butter, thicken the sauce with a little pasta water, and toss everything together very well. Serve immediately with Parmigiano-Reggiano for guests to add themselves.
HEALTHY BOLOGNESE SAUCE - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Estimated Reading Time 8 mins
- In a pan, heat 1 tablespoon olive oil. Brown ground turkey for 5-7 minutes. When fully cooked, remove from pan and set aside, reserving the juices/grease
- In a large pot, heat 1 tablespoon olive oil. Brown ground turkey for 5-7 minutes. When fully cooked, remove from pan and set aside, reserving the juices/grease
THE BEST BEEF BOLOGNESE SAUCE RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
Estimated Reading Time 7 mins
- Place the carrots, celery, onion and garlic to a food processor and pulse to chop. If you don’t have a food processor with a chopping option then you can finely dice them by hand.
- Heat oil in a large pan over medium heat. Add the chopped veggies and sauté for 3-4 minutes, or until softens.
- Bring veggies to the sides of the pan and add in the middle add the ground meat. Season with salt and pepper.
BOLOGNESE SAUCE RECIPE {FREEZER FRIENDLY} — THE MOM 100
From themom100.com
Estimated Reading Time 5 mins
- In a large stockpot or Dutch oven, heat one tablespoon of the olive oil over medium heat. Add the beef and sauté for 6 to 8 minutes, until it is browned, then drain in a colander and set aside.
- Heat the remaining tablespoon of olive oil in the same pot, then add the onions, carrots, and celery for 5 minutes until tender and lightly browned. Add the garlic and cook for another minute until you can smell the garlic. Season with salt and pepper, add the red wine, and stir and scrape any bits from the bottom. Add the tomato puree, tomato paste, oregano, and red pepper flakes if using. Return the browned beef to the pot and simmer for 20 minutes until the sauce is nicely thickened.
- Add the milk and ½ cup Parmesan and cook for another 10 minutes until the sauce is creamy and thick.
- Meanwhile, heat a large pot of water over high heat until it is boiling, salt the water generously, return the water to a boil, and cook the pasta according to package directions. Drain the pasta, and return it to the pot. Add the Bolognese sauce and stir to coat the pasta well with the sauce. Serve hot, sprinkled with fresh basil if desired.
LOW FAT BOLOGNESE SAUCE FROM SCRATCH - GEEKY NUTRITIONIST
From geekynutritionist.com
Estimated Reading Time 2 mins
- Add half of the canned tomatoes and the onion in the pot and mix .Put the stove on medium heat and keep mixing until you sweat the onions. Fun fact: my sister taught me this trick and it's an excellent way to avoid sweating vegetables in oil or butter!
- Add the rest of the canned tomatoes and all the spices. Mix, add the boiling water and mix again. Leave the stove on low heat. Put the lid on the top but do not cover completely (check the picture below!).
LOW-FODMAP SPAGHETTI BOLOGNESE - HEALTHY FOOD GUIDE
From healthyfood.com
- Place a large non-stick frying pan over a medium heat. Add garlic-infused oil and mince. Cook until browned.
- Add tomatoes, tomato paste, leek, spinach and Italian herbs. Stir and allow to simmer over medium-low heat for 15 minutes, stirring occasionally. Season with salt and pepper to taste. Add another sprinkle of Italian herbs, if needed.
- Cook spaghetti according to packet directions. In a saucepan of boiling water blanch carrot and beans for 2-3 minutes, until just tender.
- Serve bolognese on top of spaghetti with vegetables on the side. Sprinkle with parmesan (if using) and basil. Divide into 4 serves to keep your meal low FODMAP.
LOW CARB BOLOGNESE SAUCE . 12 NET CARBS. SAUCE ONLY.
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Estimated Reading Time 5 mins
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- Choose "Saute" setting on pressure cooker. Add bacon, onion and garlic to cooker and saute until bacon starts to crisp and vegetables soften. Add ground beef and cook until no longer pink.
- Add remaining ingredients and mix well. Choose "Pressure Cooker" setting and then select "Chili & Stew." Close and lock lid and start cooker. Alternatively, set pressure cooker to cook at high pressure for 20 minutes.
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EASY BOLOGNESE SAUCE RECIPE | A DASH OF MACROS
From adashofmacros.com
Estimated Reading Time 6 mins
- Heat a large saute pan or pot to medium heat. Once the pan is hot add the: celery, onion, carrots, and peppers to the pan. Cook for 5 minutes stirring frequently to prevent burning.
- After about 5 minutes add the garlic to the pan and then season with: oregano, garlic powder, black pepper, and red pepper. Continue to cook for another 3 minutes.
- By now your veggies should be aromatic and soft. Add your ground beef to the pan. Using a stiff spatula break up the ground beef. Cook the beef with the veggies, for 6-8 minutes, until most of the beef is no longer pink, stirring often.
- Now add the: stewed tomatoes, crushed tomatoes, tomato sauce, and mushrooms to the pan. Stir everything together until well combined. Cover with a lid, reduce the heat to a simmer, and cook for a minimum of 15 minutes, lifting the lid every 5 minutes to stir.
SLOW COOKER BOLOGNESE (EASY & HEALTHY) - HINT OF HEALTHY
From hintofhealthy.com
- Warm up the olive oil in a skillet on medium heat. Add the ground beef, and cook until the beef has browned completely. Then, transfer the beef to the slow cooker.
- Add finely diced celery, carrots, onion and garlic to the skillet, and sauté for a few minutes until the onion is soft and translucent. Move the vegetables to the slow cooker.
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