Low Carb Classic Bolognese Pasta
Savor the rich, hearty flavors of this Low Carb Classic Bolognese Pasta, a wholesome twist on an Italian favorite. Featuring tender zucchini noodles as a nutritious, low-carb alternative to traditional pasta, this recipe is packed with a robust tomato-based sauce simmered to perfection for over 90 minutes. The sauce combines ground beef, Italian pork sausage, aromatic vegetables, red wine, and Italian herbs, creating a deeply satisfying and authentic taste. Perfect for family dinners or meal prep, this keto-friendly dish is customizable with optional Parmesan cheese and fresh basil for a gourmet finish. Enjoy a guilt-free indulgence that celebrates bold flavors without compromising on health!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 3 cloves garlic, minced
- 500 grams ground beef
- 100 grams Italian pork sausage, removed from casing
- 125 milliliters red wine
- 2 tablespoons tomato paste
- 800 grams canned whole tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 large zucchini, spiralized
- grated Parmesan cheese (optional for serving)
- fresh basil leaves for garnish (optional)
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Add the finely chopped onion, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef and Italian sausage. Cook, breaking up the meat with a wooden spoon, until it is browned all over.
Pour in the red wine and let it simmer for about 3 minutes, allowing the alcohol to evaporate while scraping any browned bits from the bottom of the pot.
Stir in the tomato paste until well combined with the meat mixture.
Add the canned tomatoes, breaking them up with your spoon as you stir them in.
Mix in the dried oregano, dried basil, bay leaf, salt, and black pepper.
Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for about 90 minutes, stirring occasionally, until the sauce is thick and rich. Remove the bay leaf before serving.
During the last 10 minutes of the sauce cooking, in a separate large skillet, heat a small amount of olive oil over medium heat.
Add the spiralized zucchini to the skillet. Sauté for about 3-5 minutes until they are tender but not mushy.
Season the zucchini with a pinch of salt and pepper.
Serve the Bolognese sauce over a bed of zucchini noodles, and top with grated Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 54.3 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5879 mg | 125% | |
*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.
