Ingredients
1 tbsp butter
1 tbsp olive oil
1 small onion diced
2 cloves garlic minced
1/2 lb ground pork
1/2 lb ground beef
1 can crushed tomatoes 15 ounce
3 ounces tomato paste
1/2 cup heavy cream
1 bay leaf
salt and freshly ground pepper
3 packages shirataki noodles of choice I used the tofu fettuccini
parmesan to finish
Instructions
Heat the butter and oil over medium heat in a deep skillet or pot. When hot, add the onion and garlic. Cook, stirring, until soft, but not brown.
Add the meat to the pot and cook, breaking up and browning.
Stir in the crushed tomatoes, tomato paste, cream, and bay leaf. Simmer until slightly thickened, about 20 minutes. Give the sauce a stir, then season with salt and pepper as needed.
Pour the shirataki noodles into a strainer to drain, rinse off throughly with running water.
I enjoyed this with my favorite shirataki noodles, the fettuccini ones. They really look like pasta and I ate a huge bowl and was super satisfied. Use a mix of ground pork and ground beef if you can. The mix of meats makes it so much more satisfying that just one. The pork adds a nice meat-y umami sweetness and pairs well with the deep flavors of beef. Plus ground pork tends to be a bit fattier than ground beef. Oh, and use as much parmesan as you want. That is the best part of keto after all: the copious amounts of cheese!
