Keto spaghetti bolognese
2 servings
40 minutes
Keto spaghetti Bolognese is an author's interpretation of the classic Italian dish, adapted for a low-carb diet. Instead of traditional pasta, shirataki spaghetti with minimal carbs is used here. The sauce is made from ground beef, tomatoes, and broth, with rosemary and bay leaf added for depth of flavor. This pasta option allows you to enjoy the beloved taste of Bolognese guilt-free and is perfect for those on a keto diet. Rich and hearty with a slight tang from the tomatoes and spiciness from the spices, it pairs wonderfully with grated Parmesan that adds creaminess. It's the ideal dish for dinner when you crave something delicious, filling, and healthy.
1
For the sauce, pour oil into a pot. Add finely chopped vegetables and minced meat.
- Olive oil: 1.5 tablespoon
- Red onion: 50 g
- Carrot: 25 g
- Celery: 25 g
- Ground beef: 400 g
2
Fry while stirring for 3-5 minutes over high heat.
3
Add tomatoes in their own juice.
- Tomatoes in their own juice: 100 g
4
Fry for 2 minutes over medium heat, stirring.
5
Add tomato paste.
- Tomato paste: 1 teaspoon
6
Add broth and simmer for 3-4 minutes.
- Beef stock: 500 ml
7
Add rosemary and bay leaf. Simmer, stirring, until the broth evaporates.
- Rosemary: to taste
- Bay leaf: to taste
8
Salt and pepper. Remove the rosemary and bay leaf.
- Sea salt: to taste
- Ground black pepper: to taste
9
Rinse the spaghetti in cold water.
- Shirataki spaghetti: 200 g
10
Put the spaghetti in boiling water for 2-3 minutes.
11
Grate the cheese on a fine grater. Place the spaghetti and sauce on a plate, add cheese, and serve.
- Parmesan (Parmigiano Reggiano): to taste
