Low Carb Spaghetti Bolognese

  • Medium
  • 25 Minutes
  • 11 Ingredients
  • 8 Steps



8 g


29 g


34 g




  • 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
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.


  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.
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