Low Carb Spaghetti Bolognese

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    8 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    38 min

Low Carb Spaghetti Bolognese

30 ratings

This Keto zucchini pasta recipe is a low carb take on a classic spaghetti Bolognese. The recipe calls for zucchini noodles to create a Keto pasta and is topped with a rich tomato sauce loaded with ground beef. This classic family favorite is perfect for weeknight dinners.

Is Pasta Keto?

Traditional wheat-based pasta is a no-go on a Keto diet. However, there are many low carb alternatives available that act as a great Keto substitute. A good place to start is by using vegetables! Zucchini is a common Keto noodle replacement, but you can also use finely sliced cabbage or spiralized low carb squash to replicate spaghetti in your favorite Keto pasta recipes.

Tips for Cooking Perfect Zucchini Noodles

The zucchini noodles are an integral part of this Keto spaghetti Bolognese. The most important thing to remember when cooking the zucchini is to not overcook it! You want to heat it through just enough so that the zucchini is tender and hot through. This will only take a few minutes. If you cook the zucchini noodles for too long they can easily become watery and mushy.

  • Net Carbs

    5.6 g

  • Fiber

    2.3 g

  • Total Carbs

    8 g

  • Protein

    36.4 g

  • Fats

    21.8 g

380 cals

Low Carb Spaghetti Bolognese

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ground Beef

    Ground Beef

    1 pound

  • Celery

    Celery

    1 medium - stalk - 7 1/2" to 8" long

  • Red Onion

    Red Onion

    2 tablespoon

  • Oregano Fresh

    Oregano Fresh

    3 x 1 teaspoon

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Oregano, Dried

    Oregano, Dried

    1 teaspoon

  • Garlic

    Garlic

    1 clove

  • Tomato Puree

    Tomato Puree

    1 tablespoon

  • Tomato, Canned

    Tomato, Canned

    ⅓ cup

  • Beef Broth, Bouillon Or Consomme, Homemade

    Beef Broth, Bouillon Or Consomme, Homemade

    ¾ cup

  • Parmesan Cheese, Fresh (hard)

    Parmesan Cheese, Fresh (hard)

    ⅓ cup, grated

  • Zucchini Noodles By Garden Highway

    Zucchini Noodles By Garden Highway

    6 cup

Recipe Steps

steps 5

38 min

  • Step 1

    Heat a tablespoon of olive oil in a large skillet over a medium heat. Add the ground beef to the skillet. Pan fry until the meat is browned all over. Remove the beef from the pan with a slotted spoon, transfer to a bowl and set to one side.
    Step 1
  • Step 2

    Finely dice the celery and crush the garlic. Heat the remaining olive oil in the pan used to cook the beef over a low/medium heat. Add the celery, onion, fresh oregano and garlic. Sweat gently for 3-4 minutes until tender and fragrant.
    Step 2
  • Step 3

    Return the beef to the skillet. Add the dried oregano and tomato puree. Stir well to combine so that the beef is well mixed with all the seasonings and vegetables.
    Step 3
  • Step 4

    Add the beef stock and chopped tomatoes to the skillet. Stir well and simmer for 15-20 minutes until the sauce has reduced. At this point you may wish to season with salt and pepper depending on the saltiness of your stock.
    Step 4
  • Step 5

    Just before the beef finishes cooking, add the zucchini noodles to a large saucepan over a low/medium heat. Briefly sauté the noodles for 2-3 minutes until they are hot through and just tender. Drain off any excess liquid and set aside. To serve, top the zucchini noodles with the Bolognese sauce and scatter over the grated parmesan.
    Step 5

Comments 27

  • GorgeousAvocado522402

    GorgeousAvocado522402 2 years ago

    Ok to make this authentic Italian I would add freshly grated nutmeg and a couple of leaves of basil. No Oregano , :)

    • gpfjord19b4

      gpfjord19b4 2 years ago

      This is a delicious and easy recipe to make, especially if you're in a hurry, but it does lack flavor. I've tweaked this by adding green pepper, chili powder, and red pepper flakes. Gives it some flavor and a bit of zing!

      • Diana

        Diana 2 years ago

        This looks good, but the part about sautéing the zucchini noodles... butter? Oil? What to use.. Recipe isn't clear about that.

        • Sassy73

          Sassy73 3 years ago

          Are the carbs with or without the zucchini? I didn’t use them so wondered what the carb count would be ?

          • FortuitousKetone744018

            FortuitousKetone744018 2 years ago

            How do you remove zucchini from recipe

          • FortuitousKetone744018

            FortuitousKetone744018 2 years ago

            How do you remove zucchini from recipe

          • FortuitousMacadamia365883

            FortuitousMacadamia365883 3 years ago

            Or just delete the zucchini from the recipe and it will automatically recalculate calories and nutrition

          • RavenSoul1

            RavenSoul1 3 years ago

            With. Just look up the carb count for that amount of zucchini, divide it by four (number of servings) and subtract that number from the total carb count per serving.

        • Anonymous

          Anonymous 4 years ago

          J

          • jmdupont

            jmdupont 4 years ago

            Use konjac noodles. You will love it 25 calories per serving and no carbs. Tastes like noodles

            • FabulousRadish202839

              FabulousRadish202839 19 days ago

              Palm hearts have a mild artichoke flavor. I like them as a sub for pasta. 🙏😎🖖

            • RavenSoul1

              RavenSoul1 3 years ago

              Konjac noodles are too chewy for me. Can't get past the texture. I use zoodles or hearts of palm linguine, personally.

          • fingulli56e1

            fingulli56e1 4 years ago

            I liked this but needed another spice to the mix I added cumin and chili powder gave it q bit more to it!

            • lubillusgar519d

              lubillusgar519d 4 years ago

              This recipe is forgetting ingredients like red onion,salt and pepper and has no flavor it’s almost like hospital food like who ever made this needs to double check this.

              • lisagboring

                lisagboring 2 years ago

                My thoughts exactly

              • Miranda

                Miranda 3 years ago

                Bolognese should also have nutmeg and heavy cream

            • Anonymous

              Anonymous 4 years ago

              What fat ratio of ground beef should I use? 20%

              • Littlemissnaughty

                Littlemissnaughty 4 years ago

                Loved this dish as did my husband. Quick and easy to make. I personally would add less salt. I also added mushrooms to the recipe.

                • recipewriter

                  recipewriter 4 years ago

                  Thank you for your feedback

              • Brandy

                Brandy 5 years ago

                This recipe was really good. I made it as it is written. Hubby thoroughly enjoyed it.

                • Cranium

                  Cranium 5 years ago

                  Replace thé fresh oregano by fresh basilic at the end of the eating.

                  • KetoMel

                    KetoMel 5 years ago

                    My family loved it!

                    • recipewriter

                      recipewriter 5 years ago

                      Thank you for your feedback, I'm glad your family enjoyed the recipe.

                  • Lbauer1

                    Lbauer1 5 years ago

                    So yummy!!

                    • recipewriter

                      recipewriter 5 years ago

                      Great! So glad you enjoyed the recipe :)

                  • widdy1961

                    widdy1961 5 years ago

                    Best tasting Bolognese Sauce EVER

                    • recipewriter

                      recipewriter 5 years ago

                      Thank you! So glad you liked it :)