Low Carb Fettuccine Bolognese
Elevate your pasta night with this mouthwatering Low Carb Fettuccine Bolognese, a guilt-free twist on a classic Italian favorite. This recipe swaps traditional pasta for tender, nutrient-rich zucchini noodles, making it a perfect choice for keto enthusiasts or anyone looking to embrace healthier eating without sacrificing flavor. The hearty, slow-simmered bolognese sauce combines ground beef, crushed tomatoes, aromatic garlic and onions, and a medley of dried herbs for a rich and savory taste that pairs beautifully with the light zucchini noodles. Topped with a sprinkle of grated Parmesan cheese, this dish is a comforting, wholesome meal that’s as satisfying as it is simple to prepare. Ready in just over an hour and perfect for serving to a group, this recipe is sure to become a family favorite while supporting low-carb goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 500 grams ground beef
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated
Instructions
Start by preparing the zucchini noodles. Using a spiralizer, turn the zucchinis into noodles. If you don't have a spiralizer, use a vegetable peeler to slice them into long, thin strips. Set aside.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, and beef stock to the pan. Mix them well with the beef and bring to a simmer.
Add the dried oregano, dried basil, salt, and black pepper. Stir to combine all the ingredients.
Reduce the heat to low and let the sauce simmer for about 25-30 minutes, stirring occasionally, until it thickens and the flavors meld together.
In the last 5 minutes of cooking, add the zucchini noodles to the sauce, tossing gently to combine and heat through.
Serve the Low Carb Fettuccine Bolognese hot, garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 14302 mg | 622% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 94.8 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5386 mg | 115% | |
*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.
