Low-Carb Meat Sauce Recipe | Cooking with Dog
Hi, I’m Francis,
the host of this show “Cooking with Dog.”
Today, we’re making delicious low-carb meat sauce
with frozen tofu and lots of vegetables.
First, let’s prepare the ingredients.
The button mushrooms will shrink when cooked
so slice them thickly.
Next, freeze the packaged firm tofu
and then thaw it at room temperature.
This will give the tofu a spongy and chewy texture,
which helps to imitate a meat-like texture.
Thoroughly squeeze out the water from the tofu.
Remove the moisture with a paper towel.
Then, break the tofu into small pieces with your hands.
As for the vegetables,
cut the onion, carrot and celery into 5mm (0.2″) pieces.
And chop the garlic clove into fine pieces.
Now, let’s prepare the meat.
Season the lean ground beef with salt
Heat a pan on high heat and coat it with olive oil.
Add the beef and distribute it.
Avoid stirring the meat otherwise the juices will come out
and they will keep the surface from browning.
When the bottom becomes golden brown, flip it over.
Browning the meat will reduce any unwanted odor,
making it more delicious
but you should brown only one side
to keep it from getting tough.
To make the dish healthier,
remove the excess fat with a paper towel.
When the redness in the meat disappears,
place it onto a plate.
Now, add the olive oil to the pan.
Add the chopped onion, carrot and celery.
Saute the vegetables on high heat
but you don’t need to caramelize them.
When the vegetables slightly brown
and the aroma grows stronger,
reduce the heat to low.
And then, add the chopped garlic clove.
Continue to stir-fry but be sure not to burn them.
When the garlic starts to grow more fragrant,
season them with salt and pepper.
Add the button mushrooms and stir-fry.
When the oil is distributed evenly,
add the crumbled tofu pieces.
Press the tofu onto the bottom of the pan
and keep sauteing the mixture.
The thawed tofu has a spongy texture
so it will absorb the savory tastes of
both the meat and vegetables,
bringing out the flavor of the dish.
When the tofu warms up, add the saved beef.
Pour the red wine over the ingredients
and let the alcohol evaporate completely.
Then, add the packaged tomato sauce,
Distribute the sauce and combine the mixture.
Cover and simmer for about 5 to 10 minutes.
The saltiness of the tomato sauce varies
depending on the products so be sure to taste it.
Finally, season it with salt
and pepper to taste.
If you use packaged diced tomatoes instead of tomato sauce,
add a small amount of ketchup or Japanese Worcestershire sauce
to give it a savory flavor.
This will go great with pasta!
When you make this recipe a vegetarian dish,
try adding mashed boiled soy beans instead of the ground beef.
Good luck in the kitchen!