This one is ugly, too, but I still keep serving it to company. I love making sauces with egg whites; they add a smack ton of protein and make thick and creamy sauces better than any dairy product (other added bonuses: fewer calories, fewer zits). The first time I thickened a sauce with egg whites it felt like I had just executed a magic spell.
Popular wisdom sells it that sauces should be cooked for a few hours and maybe left in the fridge for a day before serving to deepen the flavours, but I never manage that. Instead I cheat it out. A pinch each of cinnamon and cumin and a splash of tamari/soy sauce/coconut aminos (added bonus: sauté some mushrooms in with your meat) all fake the depth and 'umami' you'd get from a long simmering, mellowed sauce. Golden.
Creamy beef bolognese in minutes
Two heaping servings
650 calories; 58/34/30 protein/fat/carbs
- 1/2 cup sliced sundried tomatoes in oil
- 380 g ground beef
- Big pinch each: sea salt, black pepper, cumin, cinnamon, oregano, paprika
- splash of tamari soy sauce
- 1 portobello mushroom, sliced
- 10 green olives, sliced
- half spaghetti squash, cooked and spaghettied
- 1 cup egg whites
- 2 cups marinara sauce (preferably sugar free)
- head of romaine lettuce, chopped
- Heat a large sauce pan on medium high; add the sundried tomatoes and oil. Add the beef and spices and cook until browned; add the olives and mushrooms and cook for another few minutes.
- Add everything else but the lettuce; simmer, stirring occasionally, until sauce thickens and looks a creamy blush colour (it will be very thick, don't worry, you'll know when it is done!)
- Plate lettuce and ladle sauce over top. Enjoy!