Creamy Bolognese with Zucchini Pasta Noodles

This creamy Bolognese is enhanced by adding cream, the sauce is extra rich and hugely satisfying.  Zucchini pasta makes a great alternative to regular pasta, it’s packed full of flavor and makes a great fresh tasting base for the rich Bolognese sauce.

BEST LOW CARB KETO CREAMY BOLOGNESE WITH ZUCCHINI PASTA NOODLES RECIPE.jpg
LOW CARB KETO CREAMY BOLOGNESE WITH ZUCCHINI NOODLES NUTRITION FACTS.jpg
 
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Makes: 4 SERVINGS

Prep Time: 15 MINUTES

Cooking Time: 1 HOUR

 

ingredients

1-pound (450 g) ground beef

½ white onion, finely diced

3 cloves garlic (minced)

14 ounces (400g) diced tomatoes

½ cup (120 ml) heavy cream

½ cup (120 ml) chicken stock

2 teaspoons Sola sweetener

1 tablespoon red wine vinegar

2 bay leaves

1 teaspoon freshly chopped or dried thyme

1 teaspoon freshly chopped or dried oregano

Sea salt and freshly ground black pepper to taste

 

For the zucchini pasta noodles

4 large zucchini

2 tablespoons olive oil

1 teaspoon sea salt

Freshly ground black pepper to taste

 

directions

1. Place a large frying pan onto the stove onto a medium heat, once hot add the ground beef and cook for 5 minutes until browned.

 

2. Add the diced onion, garlic, thyme, oregano, bay leaves and cook for a further 5 minutes until the onions have softened.

 

3. Add the diced tomatoes, chicken stock, Sola sweetener, cream, vinegar, seasoning and stir well, bring the sauce to a boil and then reduce to a gentle simmer.  Continue to cook the sauce (stirring regularly) for approximately 35 – 45 minutes until the sauce has reduced to a rich, thick consistency. Check the seasoning before serving and adjust as necessary

 

4. While the Bolognese is cooking prepare the zucchini pasta noodles, to make the zucchini pasta, slice the courgettes into long, thin strips that resemble noodles (remember that they will shrink slightly once cooked). If you have a spiralizer machine, use it to save time.

 

5. Sprinkle the salt over the zucchini strips and place them in a colander over a bowl for 20 minutes (this will help draw out some of the moisture from the zucchini and result in firmer pasta).

 

6. After allowing the zucchini to drain, pat them dry with paper towels.

 

7. When the Bolognese is ready to serve, place a large frying pan over high heat and add the olive oil. When the oil is hot, add the zucchini and stir-fry for three to five minutes until cooked through and starting to brown slightly. Season with freshly ground black pepper and serve.

 

8. Divide the zucchini pasta between 4 serving bowls and top with the Bolognese, garnish with freshly chopped herbs and parmesan cheese.

 

Chef’s Tip

• I highly recommend you invest in spiralizer machine to make zucchini pasta even easier. A spiralizer essentially works like a pencil sharpener for zucchini; you twist the zucchini into the machine and out comes perfectly sized noodles on the other side!