Keto Spaghetti Bolognese
- ½ C mushrooms thin slices
- 1 ½ T extra-virgin olive oil or coconut oil
- ½ medium onion small dice
- 3 garlic cloves about 2 T minced
- 2 C ground beef (the more fat, the better)
- 2 C unsweetened tomato sauce
- 2 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp ground black pepper
- 1 bay leaf
- 1 T ghee
- 2 small zucchini about 6” in length
- Saute mushrooms in olive oil over medium high heat until soft and cooked through. Remove from heat and set aside
- In a separate skillet sauté diced onion for a few minutes in the remaining ½ T of olive oil. When onion is soft and translucent add half of the minced garlic and continue to sauté for one minute more.
- Add ground beef to the skillet and turn the heat up to medium high. Continue stirring the beef as it sautés until it is nicely browned.
- Mix in the tomato sauce, bay leaf, oregano, basil, cooked mushrooms, salt and pepper and lower the heat to medium low so the sauce is just simmering.
- Wash zucchini, pat dry and trim the ends. Spiralize into noodles. You will have about 4 – 5 cups of “veggie pasta” when done. Chop the leftover zucchini core and stir it into the simmering Bolognese sauce. Continue simmering the sauce for another 5 minutes.
- When it’s time to serve the meal melt the ghee in a separate skillet and add the remaining minced garlic. Sauté for one minute over medium heat then add the spiral zucchini noodles.
- Continue to sauté until the noodles are somewhat wilted but still al dente in texture. This won’t take long (about 1 ½ - 2 minutes). Divide into 4 portions. Serve with the Bolognese Sauce ladled over-top.
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