Low-Carb Zucchini Bolognese recipe
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1.1 lb. ground beef
- 3 garlic cloves, chopped
- 2 medium size onions, chopped
- 1 tbsp red paprika
- 24.5 oz. Tomato puree – I like using Mutti
- 1 tsp concentrated tomato sauce – I like this one – it add a richer tomatoes tastes to the sauce
- 0.5 tsp salt
- pepper to taste
- 1 tsp maple syrup – optional (don’t add it if you want it to be keto friendly)
- 4 medium size zucchini
- Parmesan cheese for serving
Instructions
- Heat a 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onions and garlic, and cook until they’re soft and fragrant.
- Push the onions and garlic to one side of the skillet, then add the ground beef to the other side. Cook the beef until browned, breaking it up as it cooks.
- Mix everything together and stir in the paprika.
- Pour in the tomato puree and add the concentrated tomato sauce for extra richness.
- Season with salt, pepper, and a little maple syrup if you’re not keeping it keto.
- Lower the heat and let the sauce simmer gently for 20–25 minutes, stirring occasionally, until it thickens.
- While the sauce is simmering, make the zucchini noodles using a spiralizer (about 4 medium zucchinis).
- When the sauce is ready, add the zoodles and cook for another 10 minutes, until they soften. Mix it well together with the Bolognese sauce.
- Serve hot with a generous sprinkle of parmesan cheese on top.