Keto Spaghetti Bolognese Recipe
This keto Bolognese recipe is all about cutting down the carbs and upping the fat and protein content. It’s incredibly simple and immensely satisfying
Servings 4 servings
Ingredients
- 1 lb. of ground beef.
- 2 tablespoons tomato paste
- 1 teaspoon erythritol
- 1 fresh bay leaf
- 2 tablespoons olive oil
- 3 slices bacon
- 1 medium sized onion
- ½ organic chicken bouillon cube
- ½ cup water
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ cup heavy cream
- 1 clove garlic finely chopped
- 2 packs of shirataki spaghetti style noodles about 1 lb.
Instructions
- Start by finely chopping your onion and bacon. Heat up a sauce pan on medium heat and add olive oil along with your chopped onions and bacon. Cook for 3-4 minutes. Add your ground beef. Using a wooden spoon, make sure that you break your ground beef into crumble while it's cooking.
- Once your beef has browned (After 5 minutes of cooking), add your tomato paste, erythritol, bay leaf, half chicken bouillon cube, water, paprika, salt and garlic. Stir and let your sauce cook for 7-8 minutes or until it starts to thicken. Add your heavy cream and lower the heat to low. Let your sauce gently simmer for 20 minutes or until it reduces to the consistency you like. I like my sauce a little thicker than most.
- Drain your Shirataki noodles from water and microwave for 1 minute. Serve with your bolognese sauce, parmesan shavings and a little drizzle of olive oil. Enjoy :)
Notes
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