My Famous Bolognese with Spaghetti Squash

What you need:
For the Squash:

1 spaghetti squash, halved and seeded
2 tsp ghee
salt and pepper to taste

For the Bolognese:

1 Tablespoon olive oil
1/2 medium carrot, peeled and very small dice, (brunoise)
1/2 celery stalk, brunoise
1/4 red onion, brunoise
1 clove garlic, minced
4 slices pancetta, chopped
1 teaspoon dried herbs provencal
1/4 c dried porcini mushrooms, soaked in 1/2 c hot water
1 1/2 lb hamburger mix, (pork and beef)
1 cup whole milk
1 Tablespoon tomato concentrate
4 whole ripe tomatoes, chopped
1 cup sweet white wine
fresh basil
salt and pepper to taste
2 chorizo sausage, sliced into 1/2″ coins

First, get the squash going. Pre-heat the oven to 350˚F, place the squash face down on a baking sheet, and bake in the oven for 1 hour. Meanwhile, get some olive oil hot in a medium sized saucepan, add the carrots, celery and onion, and carmelize. Add the garlic for the last 2 minutes of cooking, but be careful not to burn it. Remove from the pan into a small bowl and add the pancetta, cooking until it is crisp. Add the mushrooms, (make sure they are minced), the herbs and the carrot mixture (mirepoix). You can add some of the reserved mushroom liquid if the pan gets too dry. Cook for a few minutes to blend the flavors, then add the hamburger mix, breaking it into large chunks. Let it cook for a few minutes undisturbed to get some browning, and then add the milk. Cook for a few more minutes, then add the tomato concetrate and the tomatoes. Cook down til you have a thick sauce. As the sauce is reducing, add the wine to a smaller saucepan, put on low-medium heat, and cook down until only about 2 tablespoons of liquid remain. When the bolognese is finished, (about 45 minutes) add the reduced wine, and adjust the seasoning accordingly. In a non-stick skillet, fry up the sausage for about 5 minutes, turning once so that both sides get a little crispy. Remove the squash from the oven and let sit for about 10 minutes, and then run a fork down the inside to form the “spaghetti”. Drizzle some ghee on it, add a dash of salt and pepper, and portion it onto the plates. Cover generously with the bolognese sauce, add the sausage, the fresh basil, and enjoy your low carb meal!

Nutrition Value

According to the U.S. Department of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 gram of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar) and 2.2 g of fiber.