A hot bowl of Pork and Fennel Spaghetti Bolognese tossed with pasta and topped with a mountain of parmesan cheese is one of life’s greatest joys! This fennel and pork bolognese recipe is really simple to make, but does require a few hours of your time and a lot of love.

Fennel and pork bolognese is the perfect autumn to winter comfort food! It is a recipe that I make when I know I will be home for a few hours, and can keep an eye on it while it slowly simmers.

Pork and fennel are a fabulous match, whether it is fresh fennel or fennel seeds, it works, which is why this dish works really well. Along with the chilli flakes, a necessary addition, but you can use fresh chilli rather if desired and put it in before adding the meat.

Oh, and another good thing about this recipe is it is really cheap to make! The parmesan cheese will probably set you back over the pork, tomatoes, and pasta combined.

If you are not in the mood to do a ton Of chopping you can pulse the onion, fennel, pancetta, and garlic in a food processor until it’s finely chopped.

• 1 pound of spaghetti, or other pasta
• 1 lb ground pork
• 2 oz pancetta or bacon finely chopped
• 3-4 tbsp olive oil
• 1 bulb fennel, finely chopped reserve some of the green fronds for garnish
• 1 med onion finely chopped
• 4 large cloves of garlic finely chopped or grated
• 1 c red wine
• 24 oz tomato puree or crushed tomatoes
• 2 tsp fennel seeds salt and pepper parmesan cheese for serving about a cup

How to make Pork and Fennel Spaghetti Bolognese

• In a large pot or dutch oven heat 2-3 tbsp olive oil over moderate heat. Sauté the pancetta, fennel, onion, and garlic together until they are soft and fragrant, but not browned. It should take around 5-8 minutes.
• Turn the heat up to medium/high, add another splash of olive oil into the pot and then the ground pork along with a huge pinch of salt. Sauté the ground pork until it’s almost fully cooked, then add back in the fennel and pancetta mixture. Add the wine and cook, stirring occasionally, until nearly evaporated then pour in the tomato puree.
• Season with a big pinch of salt and pepper then bring to a simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
• Cook the pasta according to the bundle’s instructions. Divide between plates and top with fresh green fennel fronds and lots of parmesan cheese! If you’re not in the mood to do a ton of chopping you can pulse the onion, fennel, pancetta and garlic in a food processor until it is finely chopped.

This Low Carb Donuts Glazed With Maple recipe is so EASY. Baked keto maple glazed pumpkin donuts are excellent for fall! The delicious grain-free donut foundation is a tender pumpkin cake made with the ideal quantity of vanilla and pumpkin pie spices. You may use ready-made or even create your own pumpkin pie spice mix!

Low Carb Donuts Glaze

What about the glaze? Well, it is perfectly glossy and sugar-free. We are using maple flavoring, so there is no need for sugary maple syrup to have that yummy maple flavor we all love so much.

It is not overly sweet like the traditional donut icing you might be used to, but you can always add a few tablespoons of powdered low-carb sweetener or a couple of drops of stevia or monk fruit if you like your icing really sweet. If you don’t need the icing to be overly sweet, you can skip the sweetener entirely and be left with a subtle sweetness from a coconut.

Low Carb Donuts Glazed With Maple Recipe

Ingredients

For the Donuts:

1. Almond flour – 1 and 1/2 cups (15.3 oz)
2. Granulated Swerve or Erythritol – 1/2 cup (3.5 oz)
3. Pumpkin pie spice – 1 tbsp (0.2 oz)
4. Fermented coconut powder – 2 tsp
5. Vanilla extract or vanilla bean powder – 1 tsp or 1/4 tsp
6. Sea salt – 1/4 tsp
7. Large eggs – 3
8. Unsweetened pumpkin puree – 1/4 cup (1.8 oz)

For Maple Glaze:

1. Coconut cream – 1/4 cup (2.1 oz)
2. Confectioners Swerve or powdered Erythritol – 3 tbsp (1.1 oz)
3. Coconut butter or blanched almond butter – 2 tbsp (1.1 oz)
4. Virgin coconut oil – 1 tbsp
5. Sugar-free maple extract – 2 tsp

For Pumpkin Pie Spice Mix (optional if you don’t have ready-made):

1. Cinnamon – 1/4 cup (1.1 oz)
2. Ginger – 2 tbsp (0.4 oz)
3. Nutmeg – 2 tsp (0.2 oz)
4. Ground cloves – 1 tsp
5. Allspice – 1 tsp

Instructions

1. Preheat the Oven:

   • Set your oven to 350°F (170°C) for conventional ovens or 310°F (155°C) if fan-assisted.
   • Grease a donut pan well.

2. Make the Donut Batter:

   • In a large bowl, combine all the donut ingredients.
   • Mix them until well combined.

3. Fill the Donut Pan:

   • Pour the batter into a piping bag.
   • Pipe the batter evenly into the donut molds.

4. Bake the Donuts:

   • Place the pan in the oven.
   • Bake for 15-20 minutes.
   • Check if they are done by inserting a toothpick into a donut; it should come out clean.

5. Prepare the Maple Glaze:

   • In a small vessel, combine all the glaze ingredients.
   • Microwave for about 30 seconds or until the mixture is smooth.

6. Glaze the Donuts:

   • Dip each baked donut into the glaze.
   • Ensure each donut is evenly coated.

7. Storing:

   • Store the glazed donuts in an airtight container.
   • They can be kept in the fridge for up to 4 days.

Enjoy your homemade Low Carb Donuts Glazed With Maple, and share the image below to your Pinterest board to save it for later!

Nutrition

Total per donut
5.4 g carbs
9.3 g protein
24.3 g fat
282 kcal

If you’ve ever wondered what makes the perfect gourmet burger, the secret isn’t in the toppings — it’s in the blend. The protein-to-fat ratio, the cuts you choose, and the freshness of the grind all work together to create that juicy, flavorful burger you can’t stop thinking about.

From the classic 80/20 chuck grind to creative mixes with brisket, rib, or sirloin, the possibilities are endless. The right combination gives you the tenderness, juiciness, and depth of flavor that take your burgers from ordinary to gourmet — no fancy restaurant required.

Ready to start grinding and blending like a pro? Let’s break down the best cuts of beef and how to combine them for the ultimate burger experience.

 

Building Your Own Burger Blend

Here’s a guide to the most popular beef cuts for grinding, their typical fat ratios, and the flavor they bring to your patties.

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Chuck (80/20)

The gold standard of burger blends. When butchers talk about “hamburger,” they’re talking chuck. It’s a classic, well-balanced cut that produces a juicy, beefy burger without being overly greasy.

• Pro Tip: Look for slabs labeled “chuck pot roast” and grind it fresh for unbeatable flavor.

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Brisket (70/30)

Rich, flavorful, and a little rustic. Brisket adds a deep, beefy note and plenty of fat, giving your burger that melt-in-your-mouth texture with a hint of smokiness.

• Best for: Blending with leaner cuts like round or flank for balance.

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Rib (70/30)

Cuts like ribeye cap, flanken, or beef rib bring a luxurious, rich flavor and incredible tenderness to a burger. The high fat content creates a juicy, decadent bite.

• Best for: Indulgent blends for special occasions.

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Beef Plate (90/10)

Taken from the section just beneath the ribs, this cut yields skirt and hanger steaks. It’s leaner but packed with tangy, buttery flavor, perfect for a more sophisticated burger experience.

• Best for: Blends that need an extra layer of complex flavor.

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Short Loin (85/15)

If you’re feeling extravagant, try using a dry-aged New York strip from the short loin. The dry aging develops a rich, umami-packed profile you can’t get anywhere else.

• Best for: Splurge-worthy burgers when you want to impress.

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Flank (93/7)

Flank steak is lean but flavorful, with a beefy depth that works well when combined with fattier cuts. It’s a great way to add complexity without adding heaviness.

• Best for: Blends where you want a cleaner, meat-forward taste.

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Sirloin (85/15)

Sirloin varies widely depending on the section, but bottom sirloin is the sweet spot for burgers. It’s well-marbled and full of flavor, especially cuts like flap meat (steak tips) on the East Coast or tri-tip on the West Coast.

• Best for: Everyday blends with a balance of flavor and tenderness.

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Round (93/7)

Round cuts like top round, bottom round, or eye round are lean and affordable. They’re ideal when you need to adjust the fat content of a blend without changing the flavor profile too much.

• Best for: Balancing fattier cuts like brisket or rib.

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Shank (96/4)

Shank comes from the lower leg (hind or fore shank) and is beefy and gelatinous, though tough. A small amount added to your grind will melt into the patty, creating a tender, juicy bite with incredible depth.

• Best for: Blends that need richness — just pair with a fattier cut to maintain balance.

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Oxtail (85/15)

A bold choice that brings gelatinous, rich beefiness to your burger blend. It’s inexpensive, high in fat, and loaded with flavor. Oxtail requires more prep but rewards you with a burger that’s anything but ordinary.

• Best for: Creative blends when you want to experiment with something unique.

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Pro Tips for Grinding Beef

• Chill everything: Cold meat and grinder parts make a cleaner grind and better texture.

• Grind twice: For the best texture, grind coarse first, then medium.

• Mix gently: Overmixing compacts the meat and leads to dense patties.

• Cook with care: Handle patties gently and never press down on them while cooking — you’ll lose all the juices.

Create Your Own Signature Burger Mix

Once you’ve nailed the perfect grind, don’t be afraid to get creative with flavors. Mixing in a few simple ingredients can take your burger patties in a completely new direction. Here are some ideas to inspire your next cookout:

• Thai-Inspired: Add a splash of soy sauce, minced garlic, creamy peanut butter, and a squeeze of lime juice for a savory-sweet patty with a subtle tang.

• Fresh and Zesty: Mix in chopped cilantro, diced peppers, tomatoes, and onions for a bright, garden-fresh burger.

• Breakfast-Style: Fold in shredded cheese, a beaten egg, and crumbled bacon for a rich, hearty twist.

• Pizza Burger: Combine shredded mozzarella, marinara sauce, and diced pepperoni for a pizza-inspired patty. Sautéed mushrooms and onions make perfect optional add-ons.

The Best Burger Patty Mixtures

 

What can you add into hamburger meat? Any ingredient that is wet enough to withstand some cook moment on high heat. Examples of items that won’t work: dry ingredients such as dried herbs or floor peanuts. These may top a burger, but they tend to form of incinerate, eliminate flavor or break up the patty when you attempt to cook them in with it. All these mix-ins may also use ground turkey and other beef substitutes, and can really enhance their flavors.

Ingredients for burger mixtures

1. Eggs

Adding An egg to every pound of beef improves both the consistency and the flavor and keeps it from falling apart on the grill.

2. Bacon

Mix some chopped, uncooked bacon in along with your ground beef, create your patties and grill or stir it up together.

3. Onions

Instead of adding onions to the hamburger after it’s cooked, it is possible to chop them up and mix them into the patty. This also has the benefit of cooking the onions, which reduces any rankness. The best gourmet burgers are made with onions.

4. Breadcrumbs

Since your hamburger’s going to be served on a bun, bread wedges don’t add much to the flavor department. Their real function is to put a bit of dryness to your beef mixture, which can be excellent when it’s paired with a moist ingredient. It’s also helpful as an extender.

5. Worcestershire sauce

This Classic sauce adds a great tang to beef and increases the juiciness level, also. If you discover it is making your patties too wet to stick together well, throw in some bread crumbs.

6. Garlic

Chopped fresh garlic kneaded into steak patties is superb. You can also just sprinkle garlic powder with your meat to get a number of that garlic taste.

7. Cheese

Grate Some cheese — any kind you like — and then knead that into your own burger patties. The cheese and the beef compliment each other when they cook, and you know how great beef and cheese taste together.

8. A.1. Sauce

Naturally, A-1 sauce is great added to burger patties. Its texture is similar to that of barbecue sauce, and it becomes more subtle when used this way instead of being pumped across the patty later.

9. Peppers

Chop up bell or jalapeno peppers and Work them into your patties. Habaneros or poblanos will provide you a great deal of spice in each bite. Ortegas and bells could include a wonderful mild flavor.

10. Soy sauce

Do not waste your time with normal soy sauce. Eden Organic is traditionally brewed and obsolete, and that gives it a more full-bodied flavor than other brands. It’s wonderfully salty and mellow.

11. Peanut butter for burger mixture

Yes, I am serious! Think beef satay — peanut butter provides a salty-sweet flavor to the beef. This is great, topped with diced green onions and a piece of pineapple.

12. Carrots

Shred some carrots and combine those with your hamburger mix. This makes for an odd but fascinating sweet flavor that most folks either love or despise. If you’re a carrot enthusiast, give it a try.

13. Hot sauce for burger mixture

Tabasco and similar sauces (my favorite is Tapatio) add a delicious touch to hamburger patties.

14. Sun-dried tomatoes

Sun-dried tomatoes hold up nicely under cooking and provide your burgers a slightly sweet, acidic flavor.

15. Sour Cream

Mix in some sour cream to present your burgers with a richer taste with a slight tang.

16. Barbecue sauce

Whether you use a classic family recipe or store-bought, the skillet cooks wonderfully into hamburger and becomes merely another note in the total taste. It’s very different from incorporating barbecue sauce into the burger after it is cooked.

Also, if you have problems with allergies from eggs, or you don’t want to use breadcrumbs in your mixture, you can find a recipe for an egg-free burger here.