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Keto Spaghetti Bolognese

KETO SPAGHETTI BOLOGNESE

This rich and hearty keto spaghetti bolognese recipe will sure to be a family favorite! Serve with zucchini noodles, or over cauliflower rice.

Course dinner
Cuisine Italian
Keyword KETO SPAGHETTI BOLOGNESE
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 210 kcal

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

  1. Heat a tablespoon of olive oil over medium-high heat on the stove. 

  2. When the oil is hot, add in the onion, celery and carrot. Stir often, and cook until the vegetables are a crisp tender. 

  3. Add in the ground beef, and brown completely. Pour off any excess grease. 

  4. Mix in ½ cup of red cooking wine, and cook down until it is almost completely absorbed.

  5. 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. 

  6. Toss in 3 cloves of garlic, and cook for an additional minute.

  7. Add in 2 teaspoons of worcestershire sauce.

  8. Reduce the heat to low, and mix in 2 cans of diced tomatoes. Simmer the sauce on low for 20 minutes. 

  9. Remove the bay leaves, and serve the sauce garnished with Parmesan cheese on your favorite low-carb noodle substitute. 

Recipe Notes

Calories: 210
Net Carbs:  3 Net Carbs Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.