Spaghetti Bolognese is an evergreen in most homes, especially those with children. So most likely you have a recipe all of your own that you cook and that you’ll never exchange for anything else. Good for you. Still I am including my own version here as Bolognese is just such a great sauce for our low carb pasta options. With its meaty richness and strong tomato flavour, Bolognese is actually one of the best sauces for zoodles. It also goes superbly with kelp pasta. We also love the look, as the red sauce complements the green noodles. This is the recipe I cook and will probably never change. You don’t have to change yours either – just use this post as inspiration to pair your own recipe with low carb noodles!
Many cooks include diced carrot and celery to their Bolognese, but we usually stick to fresh tomatoes alone. And we do not peel off their skin. The skin contains valuable nutrients and doesn’t bother anyone if the sauce is cooked long enough. My sauce simmers for at least an hour and up to 90 minutes until it is cooked through. Important aspect: There should be no tomato or onion chunks left as my kids seriously dread biting on them. One thing I did change: A friend has once told me about the added zing of a little curry powder. And I now follow that advice and add a teaspoon of curry as well.
higher carb option
You can of course always serve this sauce with regular Italian pasta. Or both, depending on the eater. The beauty of rich pasta sauces such as Bolognese is that you can serve it to lowcarbies and fans of traditional pasta alike. The special pasta cooks quickly and doesn’t create much extra work. So just start cooking regular pasta earlier than your low carb options as they boil longer, usually 8-10 minutes.
If you have any special secret ingredients to your sauce Bolognese, please share them here with me and all of us! Did you ever change your recipe?
The classic pasta sauce goes low carb! Rich in flavour, Italian bolognese is ideal for all kinds of alternative pasta – kelp noodles, zucchini noodles or other vegetable pasta
Serving 4 people
300g (10-11 ounces) minced beef
1 red onion, finely chopped
3 garlic cloves, finely chopped
olive oil for cooking
1 kg fresh tomatoes, diced and stems removed
1 small can of tomato paste, mainly for colour
200ml vegetable stock (ideally home made) or water
pinch of cayenne pepper or chilli powder (if you like it spicy, optional)
1 tbsp dried oregano
1 tsp curry powder
- An hour to 30 minutes before cooking, season the minced beef to taste and let it rest at room temperature.
- Put a non-stick pan on medium heat – as you’re using olive oil, don’t put up the heat too high. Quickly stir-fry onion and garlic until the onions are transparent. Add the meat and mix well. Fry for about 10 minutes, stirring regularly. Add pepper, taste – and mix in more salt if needed.
- Pour vegetable stock or water over the meat, stir and bring to a boil. Add tomato paste, oregano, curry and if used, the cayenne pepper or chilli powder. Then add the tomato pieces and bring to boil again. After that, all you need is time. Reduce heat so the sauce is simmering, but not boiling. Stir regularly, and add a little water every once in a while. After 30 minutes, taste and add salt and pepper if needed.
- Keep cooking as long as you feel it takes for the sauce to develop its flavour – just taste it regularly. Keep cooking the sauce for an hour or more. The longer you simmer the sauce, the richer the taste, as the tomatoes dissolve completely.
- Meanwhile, prepare the pasta, low-carb noodles and a plain green salad to serve as a side. Boil pasta when you feel the sauce is ready. It doesn’t do any harm to keep it on the stove a little longer at very low heat. But nobody likes lukewarm pasta, right?
- Category: meals
- Method: cook and simmer
- Cuisine: Italian
- Serving Size: 4
- Calories: 161 per serving
- Fat: 6g
- Carbohydrates: 7.9g net carbs
- Protein: 17.2g