Keto Classic Bolognese Pasta
Indulge in the rich, hearty flavors of this **Keto Classic Bolognese Pasta**, a low-carb twist on a timeless Italian favorite. This recipe combines the robust, slow-simmered flavors of a traditional Bolognese sauce—featuring a blend of ground beef and pork, aromatic vegetables, and a splash of red wine—with the light freshness of zucchini noodles (zoodles) for a guilt-free, keto-friendly pasta experience. Creamy, cheesy, and seasoned to perfection with Italian herbs, this dish is both comforting and nutritious. Perfect for busy weeknights or elegant dinners, it’s ready in just over 90 minutes, making it easy to impress your family or guests. Garnished with fresh basil for a vibrant finish, this classic dish becomes an instant keto masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 0.5 pound ground pork
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 14 ounces can of diced tomatoes
- 1 cup beef broth
- 0.5 cup dry red wine
- 1 teaspoon italian seasoning
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 4 cups zucchini noodles (zoodles), fresh or store-bought
- 0.25 cup fresh basil, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground beef and ground pork, breaking them up with a spoon, and cook until browned evenly, about 7-10 minutes. Drain excess fat if necessary.
Add the chopped onion, celery, carrot, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste, cooking for another 2 minutes until well blended.
Pour in the diced tomatoes with their juices, beef broth, and red wine. Stir in the Italian seasoning, bay leaf, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 60 minutes, stirring occasionally, until the sauce thickens.
Once the sauce is cooked, remove the bay leaf and stir in the heavy cream and parmesan cheese until smooth. Let the sauce heat through for about 5 more minutes.
While the sauce is finishing, prepare the zucchini noodles by lightly sautéing them in a separate pan for 2-3 minutes or until slightly tender, or as per your desired texture.
Serve the Bolognese sauce over the zucchini noodles, garnishing with fresh basil.
Enjoy your keto-friendly Italian feast!
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.7 g | 271% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 5199 mg | 226% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 37.0 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1072 mg | 82% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4572 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
