Recipes

Low Carb Spaghetti Bolognese

Craving a hearty plate of pasta but not willing to give up your entire day of carbs? Try this lighter, colorful re-vamp of the classic. Most grocery chains sell pre-spiralized vegetables or you can DIY it and buy your own spiralizer which will likely save you money in the long run. This is a basic template recipe but you can feel free to jazz it up with Parmesan cheese, fresh basil or chili flakes based on your taste buds.
Protein
34g
Carbs
29g
Fat
8g

Ingredients

  • 500g ground beef (95% lean meat)
  • 400g tomato sauce
  • 400g tomato, diced
  • 400g mushrooms, sliced
  • 100g onions, finely chopped
  • 20g garlic, minced
  • 1 bay leaf
  • 1 tsp oregano
  • To taste, salt and pepper
  • 400g zucchini, spiralized
  • 300g beet, spiralized

Instructions

  1. In a large, dry pot (no spray needed), brown the beef over high heat until 3/4 cooked. Set aside.
  2. Don't drain the liquid/fat run off from the pot, add in the onions and mushrooms. Cook until golden brown over low/medium heat.
  3. Add in diced tomatoes. Cook until slightly softened.
  4. Add in beef, garlic and herbs. Cover with tomato sauce and allow to simmer for about 10-15 minutes.
  5. Adjust seasoning once finished!
  6. For the vegetable noodles, it's important to cook them slightly over high heat to help release some of the water so you're not left with a runny mess on your plate!
  7. Drain water from pan.
  8. Keep the noodles and sauce separate until you're ready to serve.
  • teamwag
  • recipe
  • kate
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