Description

If you miss pasta on a low-carb diet, try tucking into a warm bowl of zucchini "noodles" smothered in rich, meaty Bolognese sauce with freshly grated Parmesan cheese.

Ingredients

Scale

4 tablespoons olive oil

1/2 cup onion, chopped (about 1 medium onion)

2 celery stalks, chopped

1 medium carrot, chopped

1 clove garlic, crushed

1 lb ground beef (80-85% lean)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup parsley, chopped

1 (15 oz) can crushed tomatoes

1/2 cup heavy cream

1/8 teaspoon ground nutmeg

1 teaspoon fresh oregano, chopped

4 medium zucchini (about 7” long)

3 tablespoons butter

Parmesan cheese wedge, freshly grated (1 tablespoon per serving)

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Instructions

In a large pot sauté onions, celery, carrots and garlic in olive oil over medium heat about 3 minutes until onions are translucent and no longer raw.
Add ground beef, salt, pepper and parsley. Sauté, stirring to break up meat with spoon, until no longer raw.
Add tomatoes, cream, nutmeg and oregano. Simmer uncovered for at least 15 minutes over low heat, stirring occasionally. Then cover pot and simmer over low heat for 2 to 2 1/2 hours.
Melt butter in a sauce pan over medium heat, add zucchini ribbons and gently toss to coat. Add 1 teaspoon of water, cover and cook for 1 minute.
Plate zucchini ribbons in serving bowls and top with Bolognese sauce. Garnish with freshly grated Parmesan cheese.

Notes

Note: If you are in a hurry you can eat this sauce after simmering it for 15 - 20 minutes, but if you have the time let it simmer for 2 to 2 1/2 hours to break down the meat and to further develop the flavors.

Prep Time: 15 minutes
Cook Time: 2.5 hours
Category: dinner
Method: simmer
Cuisine: American

Keywords: Zucchini noodles with meaty Bolognese sauce keto low-carb diabetic