Description
A rich and creamy high-protein Bolognese sauce that combines lean ground beef, Italian sausage, and cottage cheese to create a flavorful and nutritious twist on the classic Italian meat sauce. Perfect for serving over pasta or as a hearty meal base, this sauce is packed with protein and bursting with herbs and spices for a satisfying dish.
Ingredients
Scale
Meat and Fats
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 8 oz Italian sausage (casings removed)
Vegetables and Aromatics
- ½ cup chopped onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 Tbsp minced garlic
Dairy
- 1 cup cottage cheese
- ½ cup cream cheese (can use low-fat)
Tomato and Liquids
- ¼ cup tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth or red wine
- 2 Tbsp balsamic vinegar
Herbs and Seasonings
- 2 tsp oregano
- 2 tsp dried basil
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
- ¼ cup chopped fresh parsley
Instructions
- Brown the Meat: Heat olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the lean ground beef and Italian sausage, breaking them into smaller chunks with a spoon. Cook until the meat is thoroughly browned and no longer pink.
- Prepare and Cook Vegetables: While the meat cooks, pulse the chopped onion, carrots, celery, and minced garlic in a food processor until finely minced. Add this vegetable mixture to the browned meat in the pan and cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add Cottage Cheese: In the food processor, blend the cottage cheese for about 2 minutes until smooth. Stir this smooth cottage cheese into the meat and vegetable mixture in the pan, combining thoroughly.
- Incorporate Tomato Paste and Liquids: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Then add the crushed tomatoes, beef broth or red wine, balsamic vinegar, oregano, dried basil, kosher salt, and red pepper flakes. Stir well to combine all ingredients.
- Simmer the Sauce: Reduce the heat to medium-low and let the sauce simmer uncovered for 40 to 45 minutes, stirring occasionally to prevent sticking and encourage flavor development.
- Finish with Cream Cheese and Parsley: Stir in the cream cheese, stirring until fully melted and incorporated into the sauce. Finally, mix in the chopped fresh parsley for a fresh herb finish. Serve warm over your favorite pasta or use as desired.
Notes
- You can substitute the beef broth with red wine to add more depth and richness to the sauce.
- Low-fat cream cheese can be used to reduce fat content without sacrificing creaminess.
- This sauce pairs wonderfully with whole wheat or protein-enriched pasta to complement the high-protein content.
- Leftovers store well in the refrigerator for up to 3 days or in the freezer for up to 3 months.
