Low Carb Tagliatelle Bolognese
Satisfy your cravings for a hearty Italian classic without the carbs with this Low Carb Tagliatelle Bolognese recipe! This dish swaps traditional pasta for fresh zucchini noodles, creating a lighter, gluten-free alternative perfect for low-carb or keto meal plans. The rich and flavorful Bolognese sauce combines a savory blend of ground beef, ground pork, and aromatics, simmered in crushed tomatoes, beef broth, and a touch of creamy indulgence. Enhanced with herbs like oregano and basil for authentic Italian flair, this recipe is ready in just over an hour and makes the perfect guilt-free comfort food. Top your zoodles with grated Parmesan and freshly chopped parsley or basil for a vibrant and satisfying finish. It's a wholesome, delicious option you'll want to add to your dinner rotation!
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Recipe Information
Ingredients
- 4 large Zucchini (for zoodles)
- 1 pound Ground beef (85% lean or leaner)
- 0.5 pound Ground pork
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 1 small Carrot (finely chopped)
- 1 Celery stalk (finely chopped)
- 3 Garlic cloves (minced)
- 14 ounces Canned crushed tomatoes (unsweetened)
- 2 tablespoons Tomato paste
- 0.5 cup Beef broth
- 0.25 cup Heavy cream
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Parmesan cheese (grated, for garnish)
- 2 tablespoons Fresh parsley or basil (chopped, for garnish)
Instructions
Using a spiralizer, mandoline, or julienne peeler, prepare the zucchini noodles (zoodles) from the zucchini. Set the zoodles aside on a paper-towel-lined tray to absorb excess moisture.
Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil, then add the ground beef and ground pork. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked. Remove the cooked meat from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion, carrot, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the cooked meat to the skillet. Stir in the canned crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Mix well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 40-45 minutes, stirring occasionally, to allow the flavors to meld.
After 40-45 minutes, stir in the heavy cream. Simmer uncovered for another 5 minutes to thicken slightly.
Just before serving, heat a large non-stick skillet over medium heat. Add the zucchini noodles and sauté for 1-2 minutes, tossing occasionally, just until tender but still firm (do not overcook to avoid soggy zoodles).
Plate the zucchini noodles in individual bowls and top with a generous serving of the Bolognese sauce.
Garnish with grated Parmesan cheese and chopped fresh parsley or basil. Serve warm and enjoy!
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 4957 mg | 216% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 49.3 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1206 mg | 93% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6128 mg | 130% | |
*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.
