Keto Fettuccine Bolognese
Transform your favorite Italian classic into a low-carb masterpiece with this Keto Fettuccine Bolognese recipe! Featuring tender zucchini noodles as a nutritious pasta alternative, this dish is loaded with rich and hearty flavors. The robust bolognese sauce combines savory ground beef, aromatic garlic and onion, luscious crushed tomatoes, and a touch of red wine for depth. Creamy heavy cream adds a delightful velvety texture, while Parmesan cheese and fresh basil elevate the final presentation. Perfectly balanced and satisfying, this keto-friendly recipe lets you enjoy comfort food guilt-free. Ready in an hour and packed with wholesome ingredients, it's the ultimate meal for low-carb enthusiasts craving Italian cuisine.
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Recipe Information
Ingredients
- 2 large Zucchini
- 2 tablespoons Olive oil
- 1 pound Ground beef (80% lean)
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 2 tablespoons Tomato paste
- 14 ounces Crushed tomatoes
- 0.5 cup Red wine
- 0.5 cup Heavy cream
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
Instructions
Begin by preparing the zucchini fettuccine: Wash the zucchinis thoroughly and then using a spiralizer, create the fettuccine-style noodles from the zucchinis. Set them aside on paper towels to absorb excess moisture.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and season with a little salt and pepper. Cook until the beef is well browned, breaking it apart with a spatula into small pieces.
Add the chopped onion and minced garlic to the browned beef. Sauté until the onion is translucent, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes, allowing it to slightly caramelize.
Pour in the crushed tomatoes and red wine, then add the Italian seasoning, remaining salt, and pepper. Bring the mixture to a gentle simmer, and let it cook uncovered for about 20 minutes, stirring occasionally.
Lower the heat and stir in the heavy cream. Allow the sauce to cook for another 5 minutes or until it thickens slightly.
In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté them gently for about 3-4 minutes until slightly softened. Avoid overcooking to maintain a fettuccine texture.
To serve, plate the zucchini noodles and top them generously with the bolognese sauce. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil leaves.
Enjoy your delicious Keto Fettuccine Bolognese immediately as a nutrient-rich and flavorful low-carb meal.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 8203 mg | 357% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 55.7 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 830 mg | 64% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3827 mg | 81% | |
*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.
