Keto-friendly Spaghetti
Ingredients:
- Butter and olive oil
- 1 onion, chopped
- 1-4 cloves garlic, chopped or minced, doesn’t matter
- 1 carrot, chopped
- Celery tops, chopped
- 1 lb. or so of ground meat (beef, turkey, or chicken)
- 1 head of cabbage, sliced in ribbons
- A jar or two of your favorite spaghetti sauce (Rao’s is good), or 1 28-oz. can San Marzano or Cento whole tomatoes (squished up with your fingers)
- Chicken broth
- Shredded cheese of your choice
- Seasonings (salt, pepper, oregano, basil, bay leaf, garlic powder, whatever you like)
- Optional: fresh basil
Directions:
Put a large pot on the burner on medium, add butter and olive oil to coat. Add chopped onion, garlic, carrot, and celery tops. Stir, let cook a minute until soft. Add ground beef, mix in and break up with a potato masher or wooden spoon. Stir together until well combined. Season the ground meat mixture. Pour tomato sauce into the mix, with a splash or two of chicken broth. Rinse off the rest of the tomato sauce residue in the jars/cans with some more of the chicken broth. Ratio should be more tomato sauce to chicken broth, about 4 to 1. Chicken broth makes any spaghetti sauce pop, so don’t skip it. Stir until well incorporated. Add one bay leaf, more seasonings to taste, especially salt. Stir, stir, stir. Keep tasting along the way. Turn down the heat to a simmer, put the lid on top of the pot but skewed ajar a crack to cook down a little. Let simmer for 30 minutes to an hour, tasting and adjusting the seasoning along the way. When it’s close to thickening the way you like, stir in cabbage ribbons, let simmer a little longer with the lid half on until cooked through and very soft. Add fresh basil on top when the sauce is ready.
Serve with a lot of shredded cheese. The cabbage serves as the “noodles.”