Enjoy a guilt-free Italian night with this Low-Carb Bolognese featuring a rich and flavorful meat sauce that's super easy to make! Then, serve over low-carb spaghetti squash noodles to make your meal complete.
This gluten-free, low-carb bolognese is an easy, healthy, filling, hearty Italian dish that will satisfy all your carby cravings - but without the excess carbs, grains, and gluten!
It features a rich and flavorful meat sauce over tender, noodle-like strands of spaghetti squash and is totally crave-worthy!
❤️ Why You'll Love This Recipe: 1) Has all your favorite comforting Italian flavors. 2) Uses basic ingredients. 3) Hearty pasta taste and texture. 4) Ready within 40 minutes. 5) Is gluten-free, grain-free, low-carb, keto, paleo, and whole30 friendly.
And if you're looking for more dinner recipes, I think you'll love these Low-Carb Spaghetti Squash Carbonara, Keto Meat Sauce, Paleo Chicken Parmesan, Keto Chicken Picatta, and Whole30 Beef Stroganoff recipes!
Or these Low-Carb Keto Meatballs from Four-Score Living and Honeynut Squash Recipe from Running To The Kitchen look absolutely amazing, too!
Frequently asked questions
Everyone seems to have their own version of what bolognese is. But basically, bolognese is a tomato-based meat sauce that is thicker than your typical spaghetti sauce.
Typical bolognese is not low-carb or keto-friendly due to the pasta and the carbs in the sauce from the tomatoes and veggies. However, this recipe is made with low-carb veggie pasta, making it acceptable for a low-carb diet. And even though the sauce is a bit higher in carbs than other keto recipes, it can be incorporated into a low-carb, keto diet when eaten in moderation.
Yes, it is! The sauce can be prepared and stored in an air-tight container in the refrigerator for up to 5 days.
The sauce can be stored in an air-tight container in the freezer (without the pasta!) for up to one month. To reheat: Allow to thaw in the fridge overnight, then heat on the stove or microwave until heated.
Spaghetti squash instructions
Start by getting the spaghetti squash cooking. Place a whole spaghetti squash on a lined baking sheet and bake at 425 degrees for 15 minutes or until slightly softened.
Then, cut it in half lengthwise and place flesh-side down on the baking sheet to finish baking.
To check for doneness, flip one-half of the squash over. Then, run a fork down the top edge of the squash.
You'll know it's done cooking when the fork easily forms spaghetti-like strands with an al-dente (slightly firm) texture.
💭Tip: Do not overcook the spaghetti squash; it will get mushy and ruin the entire recipe!
Once the low-carb pasta has cooled enough to handle, scoop out the seeds like you would a cantaloupe and discard them. Then, use a fork to gently scrape out the flesh. It should come out in noodle-like strands.
Transfer to a bowl and top with sauce. OR, after scraping out the seeds, use a fork to loosen the strands, reserving them in each shell.
Fill with sauce and serve, using the squash as a bowl. For more detailed instructions with pictures, see my post on How To Cook A Spaghetti Squash - The Easy Way!
Bolognese sauce instructions
Step #1: For the keto bolognese sauce, cut onion, carrot, and celery. Set aside.
💭Tip: Carrots aren't always considered keto, but since you're only using one carrot, it will not affect the carb count that much.
Step #2: In a large skillet, brown some beef. Drain off fat if desired, then add the chopped veggies and garlic and cook until tender.
Step #3: Add diced tomatoes, tomato paste, beef broth, wine (or additional broth), salt, pepper, oregano, and balsamic vinegar.
💭Tip: Balsamic vinegar is optional but highly recommended! My secret ingredient adds a subtle tart/sweetness you don't want to miss!
Step #4: Taste and adjust the seasonings as needed. Cover and simmer for 5 minutes.
Serving suggestions
Spoon sauce over your low-carb noodles of choice and garnish with fresh basil and Parmesan Cheese and Keto Dinner Rolls for a complete meal.
I prefer spaghetti squash noodles, but here are all your options for gluten-free, keto pasta noodles:
- Spaghetti Squash: A bit higher in carbs, but my favorite for this recipe. It creates thin, noodle-like strands.
- Zucchini Noodles (AKA Zoodles): Also a good option and lower in carbs than spaghetti squash.
- Cauliflower Rice: Not really a pasta, but it would go great with this recipe.
- Shirataki Noodles: No aftertaste but kind of rubbery tasting.
- Palmini: Made from hearts of palm, very slight aftertaste, but one of my favorites!
- Or check out this keto spaghetti bolognese made with homemade keto noodles!!
Storage
The sauce
- Store: The sauce (without the pasta!) can be stored in an airtight container in the fridge for up to 5 days.
- Freeze: Store the low-carb bolognese sauce in a freezer-safe container for up to 1 month. Thaw in the refrigerator before reheating.
- Reheat: Reheat over medium heat on the stovetop.
Spaghetti squash noodles
- Store: Cooked spaghetti squash can be tightly covered in the fridge for 5 to 7 days.
- Freeze: Allow the squash to cool completely. Then, place it in a freezer-safe baggie, pushing as much air out as possible. Freeze for 3 to 6 months. Leave frozen or thaw in the refrigerator before reheating. Texture may slightly change if frozen.
- Reheat: Reheat the low-carb noodles on the stove over medium heat with a little liquid to keep the strands from drying out.
Variations and substitutions
Here are substitutions and variations to make it fit different diets:
Paleo & Whole30: Replace the wine with additional beef broth and sprinkle the top with Vegan Parmesan Cheese to keep it dairy-free 👍
Top tips
- While tomatoes and carrots aren't always considered keto, you can eat them in moderation to incorporate them into a low-carb diet.
- Don't sleep on the balsamic vinegar! It adds a subtle sweet/tartness that you don't want to miss!
If you’ve tried this Low-Carb Spaghetti Bolognese or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Low-Carb Bolognese With Spaghetti Squash
Ingredients
Noodle Options:
- 1 Medium Spaghetti Squash - my favorite for this recipe but a bit higher in carbs
- Zucchini Noodles - 4-6 medium zucchini
- Shirataki Noodles
Bolognese Sauce:
- 4 tablespoon Avocado Oil Or Olive Oil - divided
- 1 Lb. Ground Beef
- 14.5 oz. Petite Diced Tomatoes
- 6 Tablespoons Tomato Paste
- .5 Medium Onion - chopped
- 1 Medium Carrot - peeled and chopped
- 1 Stalk Celery
- 4 Cloves Garlic - minced
- ½ Cup Red Wine - or additional beef broth
- ½ Cup Beef Broth
- Salt - to taste (around 1 tsp.)
- Pepper - to taste (around ¼ tsp.)
- ½ teaspoon Oregano
- 1 teaspoon Balsamic Vinegar
- ¼ Cup Fresh Basil For Garnish - chopped, optional
- Parmesan Cheese - optional, for garnish
Instructions
- Prepare noodles as needed and set aside.
Bolognese Sauce:
- Start by peeling the carrot then finely chopping the onion, celery, and carrot. Set aside.
- Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add the beef and cook until browned then drain off fat (if desired) and return to pan.
- Add the remaining 2 Tbsp. oil (if needed) and stir in the carrot, onion, celery, and garlic. Cook until veggies are tender, about 5 minutes.
- Add the diced tomatoes and tomato paste cooking until fragrant, about 1 minute.
- Stir in the wine (if using), beef broth, salt, pepper, oregano, and balsamic vinegar. Taste and adjust seasonings as needed.
- Cover and simmer 5 minutes.
- Garnish with fresh basil and serve over low-carb noodles with parmesan cheese.
Add Your Own Notes
Notes
- Don't sleep on the balsamic vinegar! It adds a subtle sweet/tartness that you don't want to miss!
- See the post above for detailed storage instructions.
- Nutrition info does not include the noodles.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Jenna says
I made this a few weeks ago and forgot to comment - SOOO good! Thanks for the post. I am making this again tonight!!!!
Cassidy says
Thank you for the good review - I'm so happy you liked it 🙂
-Cassidy
Dawn @ Peeling Back the Onion Layers says
Cassidy, this looks DELICIOUS! Thank you for sharing at Healing With Food Friday! Come back again this week - we are LIVE now!
http://peelingbacktheonionlayers.com/healing-with-food-friday-10/