Best Low Carb “Spaghetti” Bolognese (Keto | Paleo | Whole30)
This low carb, comforting, delicious, easy-to-make bolognese is perfect for the whole family to enjoy.
Comfort Food Classic…
My favourite food as a kid used to be pasta. It didn’t matter what sauce went on it, I inhaled it all.
Fast forward (a long time), and I still love all the traditional “pasta” sauces. However, I obviously stay away from pasta (one of the “carbiest” foods out there) and I am now obsessed with courgettes (zucchinis).
To make courgettes (zucchini) into courgetti (zoodles), I spiralise 3 medium-sized ones with my veggie bullet. You can always use a good hand spiraliser to make them. However, if you find yourself wanting to go the more convenient route, then you’ll be pleased to know that most stores now carry courgetti/ zoodles already prepared. Side Note: I always opt for fresh ones…never frozen (as they retain way too much moisture for my liking.)
The trick with getting these low carb noodles perfect, is not to overcook them. If they are over-cooked, they will become soggy (which are not enjoyable).
- Bake ‘Em – Lay them on a lined baking tray and sprinkle them with salt. Bake them in the oven at 200ºC/400ºF for 15-20 minutes, tossing halfway through.
- Fry ‘Em – In a large frying pan, fry them for 2-3 minutes, until they warm and tender.
- Air-Fry – Spritz the courgettes with oil and air-fry them for 10-15 mins at 200ºC/400ºF, tossing halfway through.
Basic Bolognese Ingredients
Bolognese sauce is made of beef and vegetables in a rich tomato sauce.
The ingredients I use for my basic bolognese sauce are:
- Olive Oil – This can be substituted for avocado oil.
- Celery – I am not an onion fan, so I usually opt for celery instead. This is also a traditional ingredient use in most bolognese sauces.
- Mushrooms – Mushrooms are a great addition to bolognese because they almost result in the same texture as the beef. They are low in carbs, and greatly improve the flavour of the beef.
- Chopped Tomatoes – Always opt for the ones with no added sugar or salt.
- Tomato Purée (Tomato Paste) – This is very concentrated tomatoes, so you are only going to want to use 1 tablespoon.
- Beef Mince – Also known as ground beef in America. I normally buy beef that is at least 20% fat, because it produces a richer flavour to most dishes. If you want to make this sauce even juicer, substitute half the beef mince with pork mince.
- Worcestershire Sauce – A little goes a long way.
- Basil & Oregano – For this quick and easy bolognese, I use dried herbs, but fresh herbs are fantastic too.
- Beef Stock – 1 cup of beef stock is plenty to intensify those beef flavours.
- Unsweetened Almond Milk – This ingredient gives the sauce an extra creamy flavour. If you are not dairy-free or paleo, then add a couple of splashes of double (heavy) cream instead.
Improves With Time…
This sauce improves with time. I often make it in the morning, then reheat it when dinner rolls around.
I also find it tastes even better the next day.
Store bolognese sauce in an air-tight container for up to 3 days.
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Best Low Carb “Spaghetti” Bolognese
- 3 courgettes (zucchinis)
- 1 tbsp olive oil
- 2 stalks celery, trimmed and diced
- 200g (7oz) mushrooms, chopped
- 1 (400g/ 14oz ) can chopped tomatoes
- 500g (1lb) beef mince
- 1 tbsp tomato purée (tomato paste)
- 240ml (1 cup) beef stock
- 1 tbsp Worcestershire sauce
- 2 tsp basil dried or fresh
- 1½ tsp oregano dried
- salt and pepper to taste
- 3 tbsp unsweetened almond milk
- Preheat oven to 190ºC/ 375ºF and line two baking trays with foil.
- Place zoodles on lined baking dish, sprinkle with 1/2 tsp salt and a drizzle of olive oil. Roast them for 15-20 minutes, flipping them over halfway through, until they are slightly browned on the edges. Blot them with a paper-towel.
- In a large saucepan, heat the olive oil and add the celery and mushroom. Sauté for 2-3 minutes, until slightly tender.
- Add the beef, and break it up with a spatula as it cooks, until it has browned.
- Pour in the canned tomatoes, tomato purée, stock, Worcestershire sauce, basil, oregano, salt and pepper.
- Simmer on a low-medium heat 20-25 minutes (without the lid on top), stirring occasionally.
- Add the almond milk and cook for a further 3-4 minutes.
- Serve courgetti/ zoodles in the bottom of a bowl, followed by the bolognese sauce, and a little extra parmesan cheese.
Net Carbs: 4g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.