Keto Spaghetti Bolognese
Transform your favorite classic Italian dish into a low-carb masterpiece with this Keto Spaghetti Bolognese recipe! Perfect for anyone following a ketogenic diet, this recipe swaps traditional pasta for spiralized zucchini noodles, creating a lighter and nutrient-packed alternative to carb-heavy spaghetti. A rich, savory Bolognese sauce made with lean ground beef, aromatic garlic, onion, and a blend of dried herbs simmers to perfection, offering bold flavors with every bite. Topped with optional Parmesan cheese and fresh basil for a gourmet finish, this dish is quick to prepare and ready in under an hour, making it an ideal choice for weeknight dinners or meal prep. Satisfy your pasta cravings without derailing your goals with this healthier, keto-friendly spin on a timeless classic!
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Recipe Information
Ingredients
- 500 grams Ground beef (80% lean)
- 4 medium Zucchini (spiralized into noodles)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes (unsweetened)
- 120 ml Beef broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Parmesan cheese (optional, for topping)
- 5 leaves Fresh basil (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a spatula. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion until translucent, about 3-4 minutes, then add the minced garlic and cook for an additional minute.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly, enhancing its flavor.
Add the canned diced tomatoes, beef broth, browned beef, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until it thickens and the flavors meld together.
While the sauce simmers, prepare the zucchini noodles. You can use a spiralizer to make fresh zucchini noodles or buy pre-spiralized ones.
Heat a non-stick skillet over medium-high heat and lightly sauté the zucchini noodles for 2-3 minutes to soften slightly. Avoid overcooking to prevent sogginess.
Divide the zucchini noodles among four plates and top with a generous portion of the Bolognese sauce.
Optional: Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 36.9 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 684 mg | 53% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4554 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.
