Paleo Bolognese & Zoodles

I grew up surrounded by pasta because my father is Italian, and have always loved experimenting making homemade sauces and noodles. I realized that I haven't uploaded many pasta or pasta sauce recipes here and thought I'd share a super simple Bolognese sauce that my family has always made. I had shared my grandmother's meatballs recipe in my PCOS 7-day meal plan, but this time I decided to share my recipe for a Bolognese recipe!

Spiralizers can be so useful whenever you want to make pasta, salads or soups! I think that every spiralizer essentially work the same as they mostly all have the same type of blades. They're a great investment, especially when you want to cut the carbs!

Traditionally, Bolognese sauces are only made with ground meat, but I like to add lots of veggies into mine for a nice and hearty dish! Because I don't use any sugar or sweeteners in this recipe, the pasta dish ends up pretty low carb, compared to normal pasta.

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5 from 1 vote

Paleo Bolognese & Zoodles

A hearty and satisfying Italian-inspired dish, featuring a flavorful paleo Bolognese sauce served over spiralized zucchini noodles.

Course Dinner

Cuisine American, Italian

Keyword keto paleo muffins, pasta, spiralized vegetable, zoodles

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 people

NET Carbs

calories 278kcal

Protein

Fat

Cook Ashley

Ingredients

• 1 small onion (140g)
• 1 carrot (140g)
• 3 cloves garlic
• 4 sticks celery (215g)
• 1 red pepper (200g)
• 200 g mushrooms
• 500 g ground beef
• 2 tbsp extra virgin olive oil
• 1.5 diced diced tomato can (1200g can weight, or 3 small 400g cans)
• 2 tbsp tomato paste
• 2 cups beef bouillon
• 1 tbsp oregano
• 1 tbsp parsley
• 1 tbsp basil
• 3 bay leaves
• 1 tsp black pepper
• ¾ tsp garlic powder
• ¾ tsp Himalayan salt
• 8 zucchini

Instructions

• Dice the onion and red pepper. Mince the garlic. Peel and cut the carrot. Slice the mushrooms and celery.
• In a large non-stick pot, heat the olive oil and add the onion, garlic, and carrot. Cook for 2-3 minutes and then add the red pepper and celery. Cook 2 minutes and add the ground beef. Cook until browned and add the mushrooms. Cook until the mushrooms have softened.
• Add the tomato cans, bouillon, spices and tomato paste. Mix to combine and simmer for an hour on low heat, covered. Mix the sauce from time to time to prevent sticking to the bottom.
• After simmering for an hour, uncover and simmer for an additional 10 minutes to make the extra liquid evaporate. Turn off heat and the sauce is ready to serve.
• Using a spiralizer, spiralize the zucchinis with the blade of your choice. I like to warm up the zucchini in a non-stick frying pan with no oil, just for 30sec-1min until they're warm and top with the sauce.

Notes

Get the equipment used here: 5 Blade Spiralizer - Best Vegetable Maker, Spiral Slicer, Peeler, and Shredder You'll Ever Use!

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

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