I found that I haven’t been craving pasta for about 3 months now. But, the other day, I thought It would be nice to make a ragu sauce. But, what should I add it to? Pasta, no. Rice, no. Zucchini noodles, YES!
I have been trying these KETO recipes to make them for my entire family. Here’s another recipe that has very little sugar (that’s because of the tomatoes) and is gluten free and low carb. Try it for dinner tonight. You can visit my other KETO recipes by clicking here.
Simple Ingredients:
3 garlic clove minced
2 TBSP Coconut/Avocado oil
1 LB spicy pork Italian sausage (with no sugar)
2 large cans of whole tomatoes with no added sugar (crush them in a food processor)
1 TBSP Dried Basil
2 TBSP Dried Parsley
Pepper to taste
2 TBSP Salted European style butter (I used Plugra)
1 LB Zucchini Noodles already made
Romano Cheese Grated
Easy Instructions:
Heat a dutch oven, add garlic cloves and coconut avocado oil to the pan. Cook for 2 minutes.
Add Italian sausage, break up the ground meat with a spoon. Cook for 9 minutes.
Crush the whole tomatoes in a food processor.
Add crushed tomatoes, dried basil, parsley, salt, and pepper. Stir well. Cook for 10 minutes. Let cool.
In a separate skillet, add another tablespoon of butter and add the zucchini to soften for a few minutes.
Add 3 ladles full of ragu meat sauce and mix in with the zucchini.
Add romano cheese and let cook for 3 minutes. Then turn off and let cool. The excess water will reabsorb with the cheese.
Here’s the yummy result. The sauce made a lot so we decided to use it for another day. If you want you can freeze it in gallon bags for future use. Ragu is a great freezer meal. Do you want to make it now? Please leave a comment below if you tried this recipe. And rate the recipe five stars so other’s will see your rating. Till next time.
Ingredients
- 3 garlic clove minced
- 2 TBSP Coconut/Avocado oil
- 1 LB spicy pork Italian sausage (with no sugar)
- 2 large cans of whole tomatoes with no added sugar (crush them in a food processor)
- 1 TBSP Dried Basil
- 2 TBSP Dried Parsley
- Pepper to taste
- 2 TBSP Salted European style butter (I used Plugra)
- 1 LB Zucchini Noodles already made
- Romano Cheese Grated
Instructions
- Heat a dutch oven, add garlic cloves and coconut avocado oil to the pan. Cook for 2 minutes.
- Add Italian sausage, break up the ground meat with a spoon. Cook for 9 minutes.
- Crush the whole tomatoes in a food processor.
- Add crushed tomatoes, dried basil, parsley, salt, and pepper. Stir well. Cook for 10 minutes. Let cool.
- In a separate skillet, add another tablespoon of butter and add the zucchini to soften for a few minutes.
- Add 3 ladles full of ragu meat sauce and mix in with the zucchini.
- Add Romano cheese and let cook for 3 minutes. Then turn off and let cool. The excess water will reabsorb with the cheese.
