ROTINI ALLA BOLOGNESE
Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:02:00
Calories: 564
Fat: 26 grams
Protein: 51 grams
Carbohydrates: 27 grams
Fiber: 0 grams
Net Carbs: 15 grams
2 tablespoons olive oil
1 small onion, roughly chopped (1 cup)
2 carrots, grated (1 cup)
1 stalk celery, finely chopped (3/4 cup)
1/2 pound ground beef
1 1/2 cups canned chopped tomatoes, with their juice
1/3 cup dry red wine
1/4 cup reduced-sodium beef broth
1/2 cup heavy cream
1 tablespoon fresh oregano, chopped
salt and freshly ground black pepper
8 ounces Atkins Rotini Pasta Cuts
1. In a large pot, heat oil over medium-high heat. Add
onion, carrots and celery and saut until soft, about 7
minutes.
2. Add beef, breaking up with a wooden spoon. Cook until
browned, about 7 minutes. Add tomatoes, wine and
stock. Bring to a boil; reduce heat; simmer 1 1/2 hours,
stirring occasionally, until about three-quarters of the
liquid has evaporated. Add heavy cream and cook for
another 2 minutes to heat through. Stir in oregano and
season to taste with salt and pepper
3. During the last 20 minutes of cooking time, prepare
pasta according to package directions. Drain pasta and
return to pot; cook until heated through, about 3
minutes. Serve immediately.
Long, slow cooking is the hallmark of Bolognese sauce. You
don't have to watch the pot like a hawk; just stir the sauce
occasionally.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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