Almost Bolognese

My guys are big fans of pasta. Bummer that we low carbers can't eat it. Especially bad with the Dreamfield's news. We never ate that often anyway, because it always did raise John's blood sugars. But the taste is all in the sauce anyway, so tonight we had ours with sauteed zucchini. Almost just as good.

This is my signature sauce I invented in college. No, we don't need to add sugar to everything we eat as the food industry seems to think, but here I do make an exception. I like the sweetness combined with the garlic and acidic tomato flavor. A touch of wine adds sophistication as well. It has always been a man pleaser, too. Except, the one friend who poured Pace Picante Sauce over his. I never have figured that one out!

The recipe is in the e-book. If you are short on time, it can be done in minutes. If not, it is even better slow simmered for a few hours. The choice is yours. We had an end of school party this afternoon, so the quick version is what we enjoyed. I used ground sirloin as my beef, and it was wonderful. We added a side salad and voila! Dinner was served. It almost took me back to my tour of Europe where I remember stopping in Bologna, the originator of the meaty red sauce we all love. Foodies, don't let them know that tonight I added stevia to their age old tradition. We will just keep that a secret, since I am no Italian mama.