Low Carb Fettuccine Bolognese
Savor the rich, comforting flavors of a classic Italian dish with this Low Carb Fettuccine Bolognese, a guilt-free twist on a beloved favorite. Perfectly spiralized zucchini noodles stand in for traditional pasta, creating a nutrient-packed, gluten-free base that pairs beautifully with a hearty, slow-simmered meat sauce. Made with ground beef, fragrant garlic, sweet crushed tomatoes, and a blend of dried herbs like oregano and basil, this dish delivers bold, authentic flavors in every bite. Ready in just over an hour and topped with a generous sprinkle of Parmesan cheese, this low-carb dinner is both satisfying and wholesome, catering to keto and paleo diets alike. Serve it as a wholesome weeknight dinner or an impressive meal for guests craving Italian comfort food without the carb overload!
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Ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 500 grams ground beef
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated
Directions
Step 1
Start by preparing the zucchini noodles. Using a spiralizer, turn the zucchinis into noodles. If you don't have a spiralizer, use a vegetable peeler to slice them into long, thin strips. Set aside.
Step 2
Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Step 3
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes.
Step 4
Stir in the crushed tomatoes, tomato paste, and beef stock to the pan. Mix them well with the beef and bring to a simmer.
Step 5
Add the dried oregano, dried basil, salt, and black pepper. Stir to combine all the ingredients.
Step 6
Reduce the heat to low and let the sauce simmer for about 25-30 minutes, stirring occasionally, until it thickens and the flavors meld together.
Step 7
In the last 5 minutes of cooking, add the zucchini noodles to the sauce, tossing gently to combine and heat through.
Step 8
Serve the Low Carb Fettuccine Bolognese hot, garnished with grated Parmesan cheese.
Nutrition Facts
| Serving size | (2368.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2075.8 |
| Total Fat 133.1g | 0% |
| Saturated Fat 48.8g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 371.9mg | 0% |
| Sodium 14301.5mg | 0% |
| Total Carbohydrate 118.8g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 94.8g | |
| Protein 121.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 825.3mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 5386.5mg | 0% |
Source of Calories