In a large pot, heat olive oil over medium-high heat. Add onion, carrots and celery and cook until tender, about 10 minutes. Add chopped beef, breaking it up with a wooden spoon. Cook until no longer pink, about 7 minutes. Add wine, stock, tomatoes, salt and pepper. Bring to a boil. Reduce heat; simmer 1 1/2 hours, stirring occasionally, until about three-quarters of the liquid has evaporated. Add heavy cream and cook 2 minutes, to warm through. During the last 20 minutes of sauce cooking time, prepare pasta according to package directions. Drain pasta and toss with sauce.

This recipe yields 4 servings.

Carbohydrates: 27.5 grams
Net Carbs: 15.5 grams
Protein: 51.5 grams
Fat: 26.5 grams
Calories: 564

Comments: You can prepare the sauce ahead of time; it keeps well in the refrigerator for up to five days. Or, make a double batch and freeze half.

Formatted for MC6 06-06-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook

Per Serving (excluding unknown items): 174 Calories; 15g Fat (78.5% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 313mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

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