Bolognese with Zucchini Noodles
A slow-simmered beef-and-pork ragù with bacon, a splash of cream and a hint of nutmeg, spooned over lightly sautéed zucchini noodles and finished with parmesan.
Nutrition per serving
about 1 cup sauce over 1 cup zucchini noodles- Net carbs
- 9g
- Calories
- 561kcal
- Protein
- 35g
- Fat
- 41g
- Total carbs
- 14 g
- Fiber
- 4.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Over shirataki noodles: Spaghetti-style shirataki noodles hold up under the hearty sauce and bring the net carbs down by about 3 g per bowl.
- Rinse and drain the noodles, then dry-fry them in a nonstick skillet over medium heat for 3–4 minutes, until they squeak, before tossing with the oil and salt.
Over spaghetti squash: Tender roasted squash strands catch the ragù beautifully; a measured portion keeps the carbs in check.
- While the sauce simmers, halve and seed the squash, brush the cut sides with the oil, season with the salt and roast cut-side down at 400°F (200°C) for 30–40 minutes, until just tender. Rake into strands with a fork.
Turkey bolognese: All ground turkey makes a leaner ragù; the bacon and cream keep it rich.
- Cook the turkey in step 2 until no pink remains and it reaches 165°F (74°C), then continue as written.
- Bolognese
- Zucchini noodles
- To serve
- Nice to have (optional)
- Bolognese
- Zucchini noodles
- To serve
- Nice to have (optional)
- Bolognese
- Zucchini noodles
- To serve
- Nice to have (optional)
- Bolognese
-
½ lb ground porkleave out - Zucchini noodles
- To serve
- Nice to have (optional)
Estimated cost $24.90 for 6 servings ($4.15 each) · how we estimate
Instructions
-
Heat the olive oil in a large Dutch oven over medium heat. Cook the bacon 4–5 minutes until the fat renders. Add the onion, celery and carrot and cook 8–10 minutes, stirring often, until very soft and golden. Stir in the garlic for 30 seconds.
-
Turn the heat to medium-high, add the beef and pork with the salt and pepper and cook, breaking the meat up finely, until no pink remains (160°F/71°C), 8–10 minutes.
-
Stir in the tomato paste and cook 2 minutes. Pour in the wine, if using, and simmer until it has almost evaporated.
-
Add the tomatoes, broth, bay leaves and nutmeg. Bring to a simmer, then cook uncovered over low heat for 1½–2 hours, stirring every 15–20 minutes and adding a splash of water if it gets too thick. The sauce is ready when it is thick, glossy and deep red-brown.
-
Stir in the cream and simmer 5 minutes more. Remove the bay leaves and taste for salt.
-
Just before serving, heat the second tablespoon of oil in a large skillet over medium-high heat and toss the zucchini noodles with the salt for 1–2 minutes, just until warm — any longer and they release water. Divide among bowls, top with the sauce and finish with parmesan and basil.
Tips for success
-
A long, slow simmer is what makes a ragù taste like a ragù. With only 45 minutes it is still good, just less rich. - Salt zoodles only at the end and serve them right away; our zucchini noodles guide has more on keeping them crisp.
- Make a double batch of sauce — it freezes perfectly and is ready for zucchini lasagna or stuffed peppers.
Nice to have, not needed
- A spiralizer makes the neatest noodles — a julienne peeler or mandoline works too.
- A parmesan rind simmered in the sauce adds deep savory flavor — remove it before serving.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm the sauce in a saucepan over medium-low heat, stirring, or microwave 2–3 minutes; cook fresh zucchini noodles to serve.
Prep tip: Freeze the sauce flat in 2-cup bags — enough for two bowls — and spiralize the zucchini on the day.
Refrigerate the sauce up to 4 days or freeze up to 3 months. Cook the zucchini noodles fresh each time.
Variations
3 variations, each with its own ingredients and macrosOver shirataki noodles
SwapSpaghetti-style shirataki noodles hold up under the hearty sauce and bring the net carbs down by about 3 g per bowl.
- zucchini → spaghetti-style shirataki noodles
5.9 g net · 543 kcal · 33 g protein · 41 g fat · ≈$5.42 per serving (−3.1 g net carbs vs the original)
Over spaghetti squash
SwapTender roasted squash strands catch the ragù beautifully; a measured portion keeps the carbs in check.
- zucchini → spaghetti squash
11 g net · 566 kcal · 34 g protein · 41 g fat · ≈$3.73 per serving (+2.3 g net carbs vs the original)
Turkey bolognese
ProteinAll ground turkey makes a leaner ragù; the bacon and cream keep it rich.
- ground beef (80/20) → ground turkey
- no ground pork
8.9 g net · 414 kcal · 38 g protein · 24 g fat · ≈$3.91 per serving (−0.1 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
