LOW Carb: Super Rich Guilt Free Bolognese Cannelloni Pasta

Bologne Cannelloni Pasta .... no guilt....stall buster!


For those who don't know about Dreamfield's pasta....it's wonderful.  It has a special way hat it is made that only allows a small portion of the carbs to be digested.  Thoe bad carbs are passed right through.  I eat dreamfields about once a week....and I still pull a lot of weight.....so fear not....eat..and enjoy yourself!


Dreamfield's cannelloni shells

1/2 cup heavy cream
10 ounces pancetta, diced
1 cup small diced carrots
3/4 cup small diced celery
1 cup small diced onions
3/4 pound ground chuck
1/2 pound ground veal
1/2 cup dry white wine
1 tablespoon minced garlic
2 tablespoons Italian tomato paste, diluted in 10 tablespoons beef stock
1 cup whole milk
Salt and black pepper

PREPARATION:
In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color and is in peas size granular pieces. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper.

Boil the cannelloni shells until pliable.  Fill with meat sauce mixture place into square baking pan, cover with cheese, place back in oven until bubbly cheese is forming a browned crust.

Yield: 4 servings  and about 11 grams of carbs per serving.....

T.