This saucy, seasoned, creamy keto bolognese is about to be your new family favorite 30-minute meal.
Tastes Like a Cookathon, But…
It only takes 30 minutes to make.
And, oh my word. The amount of flavor packed in is truly a kitchen wonder. Loads of spices, a touch of cream, PANCETTA! (Yes, I know it’s unusual, but you have to trust me here). This saucy sauce works oh-so-well with all the noodles. Heck, it’s even great over veggies or meat.
Introducing my low carb bolognese. A MAJOR upgrade to your weeknight dinner routine. Hope you and your family are ready for a treat. ENJOY 🍝❤️!! – Linds x
Keto Bolognese Video Tutorial
Just a few kitchen staples are all you’ll need for this keto bolognese:
- Pancetta – Ok, I know this isn’t traditional, but I add bacon/pancetta to everything, so, sorry 🤷♀️? You can skip it, just add a tablespoon of olive oil to saute the onion instead.
- Onion + garlic
- Ground beef – you can use any sort of ground meat you prefer. If using lean meat such as turkey or chicken, add a tablespoon of oil to the pan before browning.
- Dry red wine – Great options are malbec, merlot, cabernet, pinot noir, and syrah.
- Crushed tomato
- Tomato paste
- Heavy cream
- Seasoning: we’ll use a combo of crushed red pepper flakes, Italian seasoning, rosemary, nutmeg, salt, and black pepper.
Keto Spaghetti Options:
This keto bolognese is so flavor-packed, it doesn’t much matter what low carb spaghetti you use. I love zoodles here as they’re quick and easy. I strongly suggest not using shirataki (or miracle) noodles — those work best as a rice noodle (vs. wheat noodle) replacement.
You can also use:
- Spaghetti squash – cut in half and roast cut side down on a baking sheet.
- Edamame noodles – higher in carbs, but my favorite noodle replacement.
- Shredded cabbage for keto bolognese with cabbage.
- Almond flour pasta or keto gnocchi – will take some extra work, but both are a fun variation!
Top this keto bolognese as you would the traditional kind. Our must-have toppings are parmesan and fresh herbs like basil or parsley.
In addition to your noodle options (shared above), there are quite a few ways you can add your own spin to this dish. Including:
- Change the meat. Any ground meat will do.
- Or go meatless! Consider using keto vegetables like cauli rice for cauliflower bolognese keto.
- Turn this into a casserole, by tossing the noodles in sauce, then placing everything together in a baking dish. Top with parmesan before baking for an extra cheesy keto bolognese casserole.
More Keto Pasta Recipes
Low Carb Keto BolognesePrint Recipe Pin Recipe
- 4 ounces pancetta (note 1)
- 1 cup yellow onion chopped
- 1 pound ground beef (note 2)
- 1 tablespoon garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon Italian seasoning
- 1 teaspoon fresh rosemary minced
- 1 1/4 cups dry red wine (note 3)
- 1 28-ounce can crushed tomato
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 zucchinis spiralized (note 4)
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- fresh basil chopped
- Saute. In a large skillet over medium-high heat, cook pancetta (4 ounces) until crispy. Remove cooked pancetta to a paper towel lined plate with a slotted spoon, leaving the pancetta fat in the pan. Add the onion (1 cup) and cook until soft - about 7 minutes. Remove cooked onion to the pancetta plate. Add the beef (1 pound) and cook until no longer pink-- breaking up with the back of your spoon as it cook. Add the garlic (1 tablespoon), crushed red pepper flakes (1/4 teaspoon), Italian seasoning (1 tablespoon) and rosemary (1 teaspoon) to the pan. Stir and saute until the garlic is fragrant, about 2 minutes.
- Simmer. Add the red wine (1 1/4 cups) and scrape up any brown bits that have accumulated on the bottom of the skillet. Add cooked pancetta, onion, tomato sauce, tomato paste, salt (2 teaspoons) and pepper (1/2 teaspoon), and stir to combine. Bring bolognese to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.
- The noodles. Meanwhile, place zucchini noodles in a mesh strainer. Sprinkle with salt, and toss to coat. Allow the zucchini to sweat like this for 15 minutes, then rinse the noodles and allow them to dry completely. If you like al dente noodles, don't cook the zucchini, just place it in bowls. If you like it a little softer, microwave on high for 1 minute-- increasing by 30 second intervals until you achieve your desired texture. (note 5)
- Finishing touches. Add the nutmeg (1/4 teaspoon) and cream (1 cup) to the bolognese, stir, and continue to simmer for another 15-20 minutes. This will depend on the heat of your pan-- you'll want to reduce the bolognese enough so the sauce can coat your noodles. Taste, and adjust to your liking (note 6). Divide the noodles into 4 bowls, and cover with bolognese. Sprinkle with parmesan, chopped basil (1/2 cup), and enjoy!
Fans Also Made These Low Carb Recipes:
- Pancetta - Ok, I know this isn't traditional, but we love it. You can skip it, just add a tablespoon of olive oil to saute the onion instead. Or, sub in bacon sliced into 1/2" pieces.
- Beef - you can use ground turkey instead. If so, add a tablespoon of olive oil to the pan first.
- Dry red wines include malbec, merlot, cabernet, pinot noir, and syrah.
- Zucchini noodles - looking for a zucchini noodle substitute? Try edamame noodles or spaghetti squash. Personally, I'm not a fan of shirataki noodles unless they're cooked/sauteed.
- How much to cook the zoodles? This is totally up to you. Personally, I'm not a fan of al dente zucchini noodles, so I cook them for around 2 minutes. But there's a fine line between cooked and soggy! Watch carefully, and be sure to stick to the 30-second intervals.
- Want more spice? Add additional crushed red pepper.