Keto Fettuccine Bolognese

Satisfy your pasta cravings while staying low-carb with this Keto Fettuccine Bolognese—a dish that delivers all the rich, hearty flavors of traditional Italian comfort food without the carbs. This recipe swaps classic pasta for zucchini fettuccine, creating a light and refreshing base that perfectly pairs with the robust, slow-simmered bolognese sauce packed with ground beef, tomatoes, red wine, and a touch of creamy decadence. Finished with a sprinkle of Parmesan cheese and fresh basil, this dish is a mouthwatering combination of savory, creamy, and herby goodness. Ready in just an hour, it's an ideal keto-friendly dinner option that’s as wholesome as it is indulgent. Perfect for fans of low-carb recipes, Italian cuisine, and anyone looking to elevate their keto meal plan!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large Zucchini
• 2 tablespoons Olive oil
• 1 pound Ground beef (80% lean)
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 2 tablespoons Tomato paste
• 14 ounces Crushed tomatoes
• 0.5 cup Red wine
• 0.5 cup Heavy cream
• 1 tablespoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh basil leaves, chopped

Directions

Step 1

Begin by preparing the zucchini fettuccine: Wash the zucchinis thoroughly and then using a spiralizer, create the fettuccine-style noodles from the zucchinis. Set them aside on paper towels to absorb excess moisture.

Step 2

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and season with a little salt and pepper. Cook until the beef is well browned, breaking it apart with a spatula into small pieces.

Step 3

Add the chopped onion and minced garlic to the browned beef. Sauté until the onion is translucent, about 5 minutes.

Step 4

Stir in the tomato paste and cook for another 2 minutes, allowing it to slightly caramelize.

Step 5

Pour in the crushed tomatoes and red wine, then add the Italian seasoning, remaining salt, and pepper. Bring the mixture to a gentle simmer, and let it cook uncovered for about 20 minutes, stirring occasionally.

Step 6

Lower the heat and stir in the heavy cream. Allow the sauce to cook for another 5 minutes or until it thickens slightly.

Step 7

In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté them gently for about 3-4 minutes until slightly softened. Avoid overcooking to maintain a fettuccine texture.

Step 8

To serve, plate the zucchini noodles and top them generously with the bolognese sauce. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil leaves.

Step 9

Enjoy your delicious Keto Fettuccine Bolognese immediately as a nutrient-rich and flavorful low-carb meal.

Nutrition Facts

Serving size	(1878.1g)

Amount per serving	% Daily Value*
Calories	2429.0

Total Fat 175.0g	0%
Saturated Fat 73.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 473.1mg	0%
Sodium 8202.8mg	0%
Total Carbohydrate 81.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 55.7g
Protein 105.5g	0%

Vitamin D 28.1IU	0%
Calcium 829.5mg	0%
Iron 19.8mg	0%
Potassium 3827.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 18.2%

Carbs: 14.0%