This rich and hearty keto spaghetti bolognese recipe will sure to be a family favorite! Serve with zucchini noodles, or over cauliflower rice.
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.
Calories: 210
Net Carbs: 3 Net Carbs Per Serving