Low Carb Spaghetti Bolognese
Elevate your pasta night with this hearty and wholesome Low Carb Spaghetti Bolognese recipe, crafted to deliver all the rich, comforting flavors of the classic dish without the carb overload. Featuring lean ground beef simmered in a robust, tomato-based sauce infused with garlic, onion, Italian seasonings, and optional hints of red wine, this recipe pairs perfectly with fresh zucchini noodles as a nutritious, gluten-free alternative to traditional pasta. Ready in just 45 minutes, this meal is ideal for busy weeknights or anyone looking to enjoy a keto-friendly spin on a timeless favorite. Top it off with fresh basil and grated Parmesan for a restaurant-quality finish that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound Ground beef (lean)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Canned crushed tomatoes (no added sugar)
- 2 tablespoons Tomato paste
- 1 cup Beef broth (low sodium)
- 0.25 cup Red wine (optional)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 4 medium Zucchini
- 2 tablespoons Fresh basil, chopped (optional for garnish)
- 0.25 cup Parmesan cheese, grated (optional for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and garlic to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the ground beef to the skillet and cook for 5-7 minutes, breaking it apart with a spatula, until browned and fully cooked.
Stir in the crushed tomatoes, tomato paste, beef broth, and optional red wine. Mix well to combine.
Season the sauce with Italian seasoning, dried oregano, salt, black pepper, and optional red pepper flakes. Stir and bring to a simmer.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
While the sauce is simmering, spiralize the zucchini into noodles using a spiralizer. If you don’t have a spiralizer, you can use a julienne peeler to create thin strips resembling spaghetti.
Optionally, lightly sauté the zucchini noodles in a non-stick skillet over medium heat for 1-2 minutes to soften them slightly, or leave them raw for a firmer texture.
Taste and adjust the seasoning of the Bolognese sauce if needed.
Serve the sauce over the zucchini noodles, garnishing with fresh basil and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 10347 mg | 450% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 72.3 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4358 mg | 93% | |
*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.
