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My PCOS Kitchen - Zucchini Bolognese - The perfect low carb, gluten-free, dairy-free and low calorie pasta recipe!
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5 from 1 vote

Paleo Bolognese & Zoodles

An easy meat sauce filled with vegetables!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 278kcal
Author Ashley


  • 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


  • 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.


Serving: 1serving | NET CARBS: 14.98g | Sugar: 11.24g | Fiber: 5.9g | Sodium: 1066mg | Calories: 278kcal | Cholesterol: 45mg | Saturated Fat: 4.53g | Fat: 15.32g | Protein: 17.32g | Carbohydrates: 20.88g