Low Carb Penne Bolognese
Savor the classic comfort of Bolognese with a low-carb twist in this hearty and satisfying Low Carb Penne Bolognese recipe. Featuring tender zucchini noodles as a wholesome alternative to traditional pasta, this dish is paired with a rich and robust meat sauce made from ground beef, aromatic vegetables, and a blend of Italian herbs. Simmered to perfection with a splash of red wine and a savory tomato base, this keto-friendly meal is bursting with flavor but light on carbs. Finished with a sprinkling of freshly grated Parmesan cheese and parsley, it’s a delicious, guilt-free way to enjoy Italian cuisine. Perfect for weeknight dinners or meal prep, this recipe is ready in just over an hour and serves four generously. Keywords: low carb bolognese, zucchini noodles, keto pasta alternative, healthy bolognese recipe.
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 small Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 2 tablespoons Tomato paste
- 14 ounces Crushed tomatoes
- 1 cup Beef broth
- 0.5 cup Red wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Zucchini noodles (zoodles)
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if needed.
Reduce heat to medium and add the onion, garlic, carrot, and celery to the pan. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Add the crushed tomatoes, beef broth, red wine, oregano, basil, salt, and pepper. Stir to combine.
Bring the mixture to a simmer, then reduce heat to low. Cover and let it gently simmer for 45 minutes, stirring occasionally.
In a separate skillet, heat the remaining tablespoon of olive oil over medium heat and add the zucchini noodles. Sauté for about 3-5 minutes until they are slightly softened but still al dente.
Serve the Bolognese sauce over the zucchini noodles.
Garnish with grated Parmesan cheese and fresh parsley before serving.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 31.5 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 583 mg | 45% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4080 mg | 87% | |
*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.
