Low Carb Spaghetti Sauce with Ground Beef
Satisfy your pasta cravings without the carb overload with this flavorful Low Carb Spaghetti Sauce with Ground Beef. This hearty and wholesome recipe combines lean ground beef, aromatic garlic and onions, and a medley of Italian seasonings to create a rich, savory sauce that's perfect for keto and low-carb diets. Featuring unsweetened crushed tomatoes and optional natural sweeteners to balance acidity, this sauce simmers to perfection in just 30 minutes. Serve it over zucchini noodles, spaghetti squash, or your favorite low-carb pasta for a comforting meal that’s packed with protein and free of added sugars. Garnished with fresh parsley for a burst of color and flavor, this sauce offers a guilt-free option for dinner nights.
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Recipe Information
Ingredients
- 1 pound ground beef (85% lean or leaner)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes (unsweetened, no added sugar)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon low-carb sweetener (e.g., erythritol or monk fruit; optional, to balance acidity)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Push the onions and garlic to the side of the pan and add the ground beef. Cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat if needed.
Add the crushed tomatoes, tomato paste, Italian seasoning, basil, oregano, paprika, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the sauce simmer uncovered for 20 minutes, stirring occasionally to prevent sticking. The sauce will thicken as it cooks.
Taste the sauce and adjust the seasoning as needed. If the acidity of the tomatoes is too strong for your taste, stir in the low-carb sweetener (start with a small amount and adjust as needed).
Remove the sauce from heat and garnish with fresh parsley before serving.
Serve the low-carb spaghetti sauce over zucchini noodles, spaghetti squash, or your favorite low-carb pasta substitute. Enjoy!
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3718 mg | 162% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 29.5 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3052 mg | 65% | |
*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.
