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top view of keto spaghetti in a plate

Keto Bolognese

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 bowls
Calories 524kcal

Ingredients

  • 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

Garnish:

  • 1/2 cup Parmesan cheese grated
  • fresh basil chopped

Instructions

  • 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.
  • Meat. 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, crushed tomatoes, 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. 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!

Notes

  1. 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.
  2. Beef - you can use ground turkey instead. If so, add a tablespoon of olive oil to the pan first.
  3. Dry red wines include malbec, merlot, cabernet, pinot noir, and syrah.
  4. 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. 
  5. 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.
  6. Want more spice? Add additional crushed red pepper.

Nutrition

Calories: 524kcal | Total Carbohydrates: 12g | Protein: 21g | Fat: 40g | Fiber: 2g | Sugar: 5g | Net Carbs: 10g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com