Health Tip: A great protein and fat source for a keto-adapted diet is organic organ meat, which is one of the only natural sources of K2 (different from K1). K1 is a blood clotter, whereas K2 helps reverse artery calcification and Alzheimer’s, increases fertility, and has anti-aging properties as well as many other healing properties. I’m not a fan of organ meat’s taste (and I don’t expect you to be either), so I hide it in foods like this meatloaf!
Are you concerned that your kids or spouse don’t get enough fruits and veggies like you think they should? Eating fresh herbs will fill your body with more vitamins and minerals than any sugary fruit will.
INGREDIENTS:
• 1 tbsp. coconut oil
• 2 packages kelp noodles
• 4 oz. bacon or pancetta, diced
• ½ cup chopped yellow onions
• ¾ cup diced celery
• 1 tbsp. minced garlic
• 1 teaspoon Celtic sea salt
• ½ teaspoon ground black pepper
• 2 bay leaves
• ¼ cup fresh parsley
• 3 tbsp. fresh thyme
• 3 tbsp. fresh oregano
• ½ teaspoon ground cinnamon
• ½ tsp ground nutmeg
• 1 pound grass-fed ground beef
• ½ pound organic pork sausage, casings removed, or ground pork
• ½ pound ground organic liver
• 2 cups tomato sauce (from glass jar)
• 4 cups crushed tomatoes and their juice
• 1 cup organic beef (or chicken stock or broth)
• ½ tsp. stevia glycerite (if desired for a little sweetness)
• Optional (if not dairy-sensitive):
• ¼ cup organic heavy cream
• 2 tablespoons organic butter
• 1 cup freshly grated Parmesan
DIRECTIONS:
1. Rinse and drain the kelp noodles. Place the kelp noodles with water in a 6-quart slow cooker on low for 2 to 6 hours or until desired softness. Remove from the slow cooker and drain the water. Set aside to top with bolognaise sauce later.
2. While the kelp noodles cook, make the bolognaise. In a large pot, heat the coconut oil over medium-high heat.
3. Add the bacon. Cook for 4 to 5 minutes, stirring, until browned and the fat is rendered.
4. Add the onions and celery. Cook for 4 to 5 minutes, stirring, until soft.
5. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg. Cook for 30 seconds, stirring.
6. Turn the heat to low, then add the beef, pork, and liver. Cook for about 7 minutes, stirring, until the meat is no longer pink.
7. Add the tomato sauce and cook for 1 to 2 minutes, stirring.
8. Deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
9. Add the tomatoes and their juices, broth (and stevia if using), and bring to a boil.
10. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 ½ hours.
11. If there is no dairy sensitivity, add cream and butter, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning to taste.
12. Remove from the heat and cover to keep warm until ready to serve. Add the reserved kelp noodles. Sprinkle with Parmesan if desired. It makes 12 servings.
NUTRITIONAL COMPARISON (PER SERVING)
TRADITIONAL BOLOGNAISE = 460 CALORIES, 6G FAT, 18G PROTEIN, 92G CARBS, 6G FIBER
“HEALTHIFIED” BOLOGNAISE = 251 CALORIES, 12G FAT, 23G PROTEIN, 13G CARBS, 3G FIBER (43% FAT, 37% PROTEIN, 20% CARBS)
