Keto Spaghetti Bolognese Bake

Keto Spaghetti Bolognese Bake #keto  keto-spaghetti-bolognese-bake

Don’t fear – you possibly can nonetheless benefit from the style of spaghetti with out all these pesky carbs. Try this Keto spaghetti bolognese bake the subsequent time you’re within the temper for pasta!

Marinara vs. Bolognese

I believe one of many distinguishing traits of maturity is realizing that there’s a couple of sort of purple pasta sauce.

For instance, marinara shouldn’t be bolognese, which isn’t pizza sauce. Gone are the times of school, the place purple sauces can be utilized interchangeably with out care.

These days, together with your subtle palette, you possibly can admire the finer factors of pasta sauce. That’s to not say it’s mistaken to make no matter you might have helpful work in a pinch.

No, the distinction now’s that you simply notice you’re going to get a barely runny pizza when you use marinara on prime of your almond-flour crust.

So what’s the distinction between marinara and bolognese?

Many distinguish bolognese from marinara as a result of the latter doesn’t embody meat. But that definition will get a little bit fuzzy whenever you discover cases of “meat marinara” on cabinets and menus.

Bolognese is absolutely meaty. The proportion of meat and sauce is completely totally different than a marinara sauce.

Bolognese is heavy on the meat, gentle on the sauce. Most marinaras don’t embody meat in any respect, and those that do embody it as an adjunct slightly than the principle function.

Marinara is often loved over skinny strands of spaghetti, whereas bolognese pairs properly with a thicker, extra ribbon-like noodle.

Creating bolognese is often fairly a manufacturing. In addition to meat, the sauce can include wine, milk or cream, tomato paste, and soffritto, which is onion, celery, and carrot.

Getting it proper could be a prolonged endeavor.

How to Make this Keto

Making this bolognese Keto is fairly easy. The main issue on this dish isn’t the sauce – it’s the “pasta” that serves as the inspiration.

For this dish, I went with zucchini to sub for grain-based pasta. You can use a peeler to get lengthy, flat strands, or a spiralizer, which is able to get you nearer to spaghetti.

I additionally ignored the dairy aspect that’s typically current in bolognese. It’s not obligatory, and the omission is useful for the many individuals who don’t tolerate dairy properly.



A meaty, sure-to-please “pasta”


  • 2 lbs (900 g) of floor beef
  • 1 cup (32 g) recent basil leaves, finely chopped
  • half of onion, diced
  • 1/four cup (60 ml) avocado oil, to cook dinner with
  •  Salt and pepper, to style
  • 1 can (400 g) diced tomatoes
  • half of can (200 g) tomato sauce
  • three cloves of garlic, finely diced or minced
  • 2 zucchinis, spiralized or shredded or peeled into lengthy noodle-like strands
  • Extra basil leaves, for garnish


  1. Preheat oven to 350 F (175 C).
  2. Add the avocado oil to a scorching pan and brown the meat and onions.
  3. Add into a big baking dish with the remainder of the substances (besides the zucchinis).
  4. Bake for 30 minutes.
  5. Then rigorously stir within the zucchini noodles, let sit for five minutes, and serve.


All dietary knowledge are estimated and primarily based on per serving quantities.

Net Carbs: 5 g


  • Calories: 392
  • Sugar: three g
  • Fat: 31 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 20 g

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