Low Carb Spaghetti Bolognese

Low Carb Spaghetti Bolognese

Medium

Difficulty

0h 25m

Total Time

11

Ingredients

8

Steps

Calories

324

Fat

8g

Carbs

29g

Protein

34g

Serves

3

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

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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.

Instructions

  1. 1

    In a large, dry pot (no spray needed), brown the beef over high heat until 3/4 cooked. Set aside.

  2. 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. 3

    Add in diced tomatoes. Cook until slightly softened.

  4. 4

    Add in beef, garlic and herbs. Cover with tomato sauce and allow to simmer for about 10-15 minutes.

  5. 5

    Adjust seasoning once finished!

  6. 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. 7

    Drain water from pan.

  8. 8

    Keep the noodles and sauce separate until you're ready to serve.

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