Low-Carb Pasta & High-Fat Sauce
- ½ cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic
- 1 stalk celery, chopped
- sea salt & pepper
- 1 (32-ounce) cans crushed tomatoes
- 4 vine-ripe tomatoes, chopped
- 4 to 6 fresh basil leaves
- 2 bay leaves
- 2 tbsp butter
- 2 tbsp heavy whipping cream
Optional meat base
- 5 Italian sausages
– OR –
- 1 lb grass-fed ground beef
- ¼ cup bacon grease
- 1 tsp oregano
Sauté sausage in skillet until brown and thoroughly cooked: plump, without bursting. Preserve grease.
For ground beef: Melt bacon grease in skillet. Add ground beef and oregano to bacon grease and brown. Set aside.
1. Heat oil in large pot. Add onion, garlic, and celery until vegetables are soft.
2. Add tomatoes, basil, bay leaves, and simmer on low for 40-60 minutes.
3. Remove from heat, and add butter and heavy cream.
4. Blend sauce mixture in blender or food processor. Return to pot and combine with sausage and/or ground beef.
- 1 large spaghetti squash
- 2-3 medium zucchini
1. Preheat oven to 400º F.
2. Halve the squash, lengthwise, and scoop out all seeds and strings (similar to pumpkin carving — be mindful to preserve inner flesh).
3. Splash squash with 2-3 tbsp water and place on baking pan, in oven. Bake squash for 30-45 minutes until tender through to the peel with a fork.
4. Scrape free the squash using fork, lengthwise, to create long, spaghetti-like strands. Toss with a small amount of olive oil or butter, if desired.
1. Wash and grate zucchini using cheese grater (large pore) into long strands.
2. Preheat vegetable steamer.
3. Steam zucchini for approximately one minute until warm. Be careful to not over-cook.
4. Transfer to colander to remove moisture. Use immediately as pasta base.
Joe’s Comments: Many store-bought sauces include added sugar, so be mindful to avoid this, or use the recipe above. Vegetable noodles add vitamins and keep carbohydrates low.Back to top