This rich and hearty keto spaghetti bolognese recipe will sure to be a family favorite! Serve with zucchini noodles, or over cauliflower rice.
It’s rich and hearty recipes like this keto bolognese sauce that make it easy to stick to low carb diets, and I’m having so much fun exploring all my options! Another dinner favorite: keto chicken pizza crust. Scroll down for the easy and delicious keto dinner recipe!
Keto Spaghetti Bolognese
Before you get started here are the simple ingredients you’ll need to make this bolognese sauce! You can then scroll down for the full list of measurements and instructions listed within the recipe card that you can easily print and take along with you!
Serves 6-8
Ingredients:
Ground beef
Carrot peeled and diced
Stalk of celery diced
Small onion diced
Can of diced tomatoes
Italian seasoning
Basil
Worcestershire sauce
Bay leaves
Red cooking wine
Cloves garlic
Parmesan cheese
Salt and pepper to taste
Instructions:
Heat a tablespoon of olive oil over medium-high heat on the stove.
When the oil is hot, add in the onion, celery, and carrot. Stir often, and cook until the vegetables are a crisp-tender.
Add in the ground beef, and brown completely. Pour off any excess grease.
Mix in ½ cup of red cooking wine, and cook down until it is almost completely absorbed.
Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of basil, 2 bay leaves, and salt and pepper to taste. Stir to combine the ingredients well.
Toss in 3 cloves of garlic, and cook for an additional minute.
Add in 2 teaspoons of Worcestershire sauce.
Reduce the heat to low, and mix in 2 cans of diced tomatoes. Simmer the sauce on low for 20 minutes.
Remove the bay leaves, and serve the sauce garnished with Parmesan cheese on your favorite low-carb noodle substitute.
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KETO SPAGHETTI BOLOGNESE
Ingredients
- 2 lb Ground beef
- 1 Carrot peeled and diced
- 1 Stalk of celery diced
- 1 Small onion diced
- 2 (14.5 oz) Cans diced tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp Basil
- 2 tsp Worcestershire sauce
- 2 Bay leaves
- 1/2 cup Red cooking wine
- 3 Cloves garlic
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat a tablespoon of olive oil over medium-high heat on the stove.
- When the oil is hot, add in the onion, celery and carrot. Stir often, and cook until the vegetables are a crisp tender.
- Add in the ground beef, and brown completely. Pour off any excess grease.
- Mix in ½ cup of red cooking wine, and cook down until it is almost completely absorbed.
- Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of basil, 2 bay leaves, and salt and pepper to taste. Stir to combine the ingredients well.
- Toss in 3 cloves of garlic, and cook for an additional minute.
- Add in 2 teaspoons of worcestershire sauce.
- Reduce the heat to low, and mix in 2 cans of diced tomatoes. Simmer the sauce on low for 20 minutes.
- Remove the bay leaves, and serve the sauce garnished with Parmesan cheese on your favorite low-carb noodle substitute.
Notes
Net Carbs: 3 Net Carbs Per Serving
