Italian · Keto
Keto Spaghetti Bolognese (over Zoodles)
Classic slow-simmered Italian beef ragù — onion, garlic, tomato, herbs, and a splash of red wine — spooned over spiralized zucchini noodles instead of pasta. Family-friendly portion for four.
Gluten-free Easy
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
9g Net carbs
30g Protein
28g Fat
430 Calories
Per serving
Ingredients
- 500g (1.1 lb) Ground beef (80/20)
- 1 tbsp Olive oil
- 1 (80g) Small onion, finely diced
- 1 small (50g) Carrot, finely diced (optional, for sweetness)
- 1 (40g) Celery stalk, finely diced
- 3 Garlic cloves, minced
- 400g (1 can) Canned crushed tomatoes (no sugar)
- 2 tbsp Tomato paste
- 1/3 cup (80ml) Dry red wine
- 1 tsp Italian seasoning
- 1 Bay leaf
- 600g (about 4 medium) Zucchini, spiralized
- 40g Parmesan cheese, grated (to serve)
- small handful Fresh basil, torn (to serve)
- to taste Fine sea salt and black pepper
Method
- Heat the olive oil in a large pan over medium-high heat. Add the onion, carrot, and celery; cook 5-6 minutes until softened.
- Stir in the garlic and cook 30 seconds.
- Add the ground beef. Break it up and brown 6-8 minutes until no pink remains.
- Stir in the tomato paste; cook 1-2 minutes. Pour in the red wine and let it reduce by half.
- Add the crushed tomatoes, Italian seasoning, and bay leaf. Season generously with salt and pepper.
- Lower the heat and simmer uncovered 30-35 minutes, stirring occasionally, until the sauce is thick. Add a splash of water if it dries out.
- Just before serving, warm the zoodles in a dry skillet 1-2 minutes — they should still have bite. Don't oversoak in liquid.
- Divide the zoodles between bowls. Spoon the bolognese on top. Finish with parmesan and fresh basil.
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