I bet you thought your days of bolognese were over once you decided to go keto. Surprise – they’re not! You’ve just got to get a little veggie with it.
And you know how we like to roll around here…we love those veggies.
This rich and meaty sauce has amazing flavor. It’s really the stick-to-your-ribs kind of comfort food.
You could use a spiralizer for the zucchini if you’d like, but it’s best served with wide, flat ribbons of zucchini, which are easy to create using a standard vegetable peeler. You’ll never know you’re eating something low-carb and nutritious.
- 3 tablespoons olive oil
- 1 onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 1/2 pounds ground beef
- 1 tablespoon Italian seasoning
- 2 cups crushed tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons heavy cream
- 2 zucchini cut into ribbons using a vegetable peeler
- Sea salt and fresh ground pepper to taste
Heat the oil in a large saucepan or Dutch oven. Add the onion, celery, and garlic and cook until softened. Add the beef and cook until no longer pink in the center. Add the Italian seasoning, and crushed tomatoes and bring to a boil. Reduce to a simmer and add the tomato paste. Cook over low heat for about and hour until sauce is reduced and thickened. Add a little water if it gets too thick.
Stir in the cream before serving. Sauté the noodles in a little bit of olive oil for about a minute and top with the sauce.
Download Your FREE Paleo Starter Kit Today!
- 3-Day Paleo Diet Meal Plan
- Comprehensive Paleo Diet Shopping List
- 5 of Our Favorite Paleo Diet Recipes