Leaner Low-Carb Bolognese

¼ cup extra-virgin olive oil

1 medium onion, minced

2 large garlic cloves, minced

1 celery ribs, minced

1 carrot, peeled and minced

½ pound extra-lean ground beef

½ pound hot Italian-style chicken sausage

1 can (28 ounces) crushed tomatoes

¼ cup chopped fresh flat-leaf parsley

8 fresh basil leaves, chopped

½ teaspoon sea salt

¾ teaspoon fresh-ground black pepper

¼ cup freshly grated Pecorino Romano cheese

8 cups julienne raw zucchini

Place a large skillet over medium heat and add olive oil. When hot, add onion and garlic and saute until the onion is very tender, about 8 minutes. Add celery and carrot and sauté for 5 minutes.

Raise heat to high, add ground beef and sausage, and sauté until the meat is no longer pink, breaking up any large lumps, about 8 minutes. Reduce heat to medium-low and add tomatoes, parsley, basil and salt and pepper, and cook until the sauce thickens, about 30 minutes. Stir in Romano cheese. Taste and adjust salt and pepper, if necessary.

Divide zucchini between four plates, ladle sauce over zucchini and serve; passing additional cheese.

Serves four.

Nutrition values per serving: 385 calories (52.3 percent from fat), 22.4 g fat (5.4 g saturated), 17.9 g carbohydrates, 5.3 g fiber, 29.5 g protein, 71 mg cholesterol, 815 mg sodium.

SaltSense: Using no-salt-added crushed tomatoes reduces the sodium per serving to 507 mg.