Low-carb spaghetti Bolognese is a delicious version of the famous dish where we do not use pasta. Instead of using the classic spaghetti, we use zucchini noodles. This way dish becomes rich protein meal with a very low content of carbohydrates. You can cut thin strips of zucchini by hand or use one of the modern gadgets that have a shredding insert for thin strips (julienne peeler). Dressing of minced meat and tomato remains a classic. Therefore, we strongly recommend that you try the preparation with olive oil!
Recipe for low-carb spaghetti Bolognese
- CONTAINS: 4 servings
- Therefore COOKING: 60 mins
INGREDIENTS for Low-carb spaghetti
- At first of all, 1 onion chopped
- than 1 clove garlic chopped
- 2 pieces of carrots grated
- 250 g chopped mushrooms into quarters
- 400 g of ground beef
- 800 g tomato puree
- 250 g spinach in leaves, can be frozen
- 400 g zucchini
- 30 g grated Parmesan cheese
- 1 handful basil
- finally 1 piece of lemon
DIRECTIONS how to make a Low-carb spaghetti Bolognese
At first of all, fry the onion and garlic in a little olive oil or water to soften. Then add the meat and cook, stirring constantly for 5 minutes until the meat apart. Add the carrots and cook for another 5 minutes. Put the tomato puree and stir. Cover and cook on low heat for 45 minutes until the sauce gets thick with rich aroma. Then add spinach and stir briefly until the leaves are soft. Compose with a little pepper and add half the basil.
Cut the zucchini with help of julienne peeler to form beautiful long strips of spaghetti. Add the zucchini to the pan with a little olive oil, a little salt, pepper and the rest of the parsley or basil. Then pour the lemon juice and let spaghetti soften for about 5 min.
Share spaghetti of zucchini in a bowl for serving and drizzle with bolognese sauce and grated Parmesan cheese. Finally, serve immediately and enjoy.
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