Bolognese is the most famous Italian meat sauce that is usually used for pasta and lasagna. The secret to its original flavor is cooking time and temperature.
The suggested keto recipe is relatively simple – you need minced meat, a few spices and a tomato sauce that does not contain sugar. Bolognese needs to be cooked for several hours, so it is better to start in the morning so that it is ready for lunch. Our keto recipe is designed to make 6 servings of the sauce, make it ahead of time – it keeps great frozen and will always be on hand. When the Bolognese is ready, it only takes a few minutes to make the pasta.
The classic recipe uses freshly cooked noodles. Zucchini spaghetti is a great option for a low-carb keto diet. The resulting dish is recommended to be served with breadsticks.
Cooking Time 60+ min.
Serving amount 6
Ingredients :
To prepare this recipe for “Spaghetti Zucchini with Bolognese Sauce” You will need:
Ground beef 750g
Olive oil 3 tablespoons
White onion 100g
Ground garlic cloves 2-3 pcs.
Thyme 1/2 tsp.
Nutmeg 1/2 tsp.
Ground marjoram 1/2 tsp.
Tomato sauce 180g
Whipped cream 2 tablespoons
Chicken broth 25g
Salt and pepper to taste
Zucchini 570 g
Mozzarella cheese 250ml
Fresh basil 1 portion
Method
Step 1
Heat a skillet over medium heat and turn down. Dice half of a medium sized white onion into small cubes.
Step 2
Add the olive oil to the skillet.
Step 3
Once the oil is hot, add the diced onions and cook until they are translucent.
Step 4
Add the chopped garlic and stir to combine.
Step 5
Fry the ground beef in a pan. Don’t worry if the ground beef splits into small pieces during cooking.
Step 6
Add ½ teaspoon each of thyme, nutmeg, marjoram and black pepper to taste.
Step 7
Mix everything together and cook mince until it turns brown.
Step 8
Add the tomato sauce to the mince.
Step 9
Add 2 tablespoons of whipped cream.
Step 10
Add 25 grams of chicken broth.
Step 11
Turn off the heat and let the sauce stand for about 10 minutes before putting it to cook over low heat. Do not transfer the hot sauce to cold ceramic sauces, they may crack!
Step 12
Cover the sauce with a lid and cook for 8 hours. Stir periodically to prevent it from sticking. When the sauce is ready, it will take on a deep color and the house itself will smell like lasagna. Once the sauce is ready, you can add salt if necessary.
Step 13
Preheat the oven to 175°C.
Step 14
Using a spiralizer, slice the zucchini into noodles.
Step 15
Add 2 tablespoons of olive oil to the noodles. Salt to taste and stir to combine.
Step 16
Place the Bolognese sauce on top of the zucchini.
Step 17
Place grated mozzarella cheese on top.
Step 18
If you bake the dish immediately after making the sauce, it will take 15-20 minutes to cook. If you made the sauce ahead of time and it was stored in the refrigerator, then it will take 30-35 minutes.
Bon appetit!
