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Keto Pasta Bolognese

This weeknight favorite is easy to put together and can be stored for leftovers on demand.

Serves 4-6


  • 2 Tbsp olive oil
  • 6 slices bacon, chopped
  • 1 lb (80% lean) ground beef
  • 1 white or yellow onion chopped course
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled and chopped course
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ⅛ tsp red pepper flakes (optional)
  • 1 tsp sea salt
  • ½ tsp freshly ground pepper
  • 3 TBS (1-1/2 oz) red wine
  • 14 oz can of diced or ground tomatoes with their juices
  • 6 oz can of tomato paste
  • ¼ cup heavy cream
  • 1½ tsp red wine vinegar
  • 3 medium zucchini (12 oz total), spiralized
  • ½ cup grated Parmesan cheese


  1. In a large pan or pot with a lid, heat the olive oil over medium-high heat. Add the bacon and ground beef and cook for 5 minutes, breaking up the beef into crumbles with a spoon while cooking.
  2. Add the onion, celery, carrot, onion powder, garlic powder, oregano, basil, red pepper flakes, salt, and pepper. Cook, stirring often to soften the celery, 3 minutes. Add the red wine and stir, scraping up any bits from the bottom of the pan. Stir in the tomatoes and tomato paste, cover, lower heat to medium-low, and let simmer for 10 minutes.
  3. Uncover the sauce and cook, stirring occasionally, until the sauce thickens, and the meat and vegetables are very tender, 20 minutes more.
  4. Stir in the cream and simmer for 5 more minutes. Stir in the vinegar and season the sauce to taste with salt and pepper.
  5. Meanwhile, place the spiralized zucchini in a microwave-safe dish, season with salt and pepper, cover with a piece of parchment paper or plastic wrap, and cook on high in the microwave for 1 minute. Toss and check to ensure it's heated through but not wilting. Continue to warm in 30-second increments if necessary.
  6. Divide the warm zucchini between 4 serving plates, top with the sauce, and serve with Parmesan on the side.


  • The sauce can be stored in the refrigerator for three days, or the freezer for up to 6 months. Store in one cup portions when freezing.
  • For the best flavor and health, use as many organic ingredients as you can get your hands on.
  • For two, simply make the entire sauce recipe and divide one zucchini between the two plates, reserving the rest of the sauce for leftovers.
  • FYI, if you can't find zucchini noodles, make long zucchini shavings with a vegetable peeler.
  • Also, if you don't have a microwave, add the zucchini noodles to the pan of hot pasta sauce, toss for 2 to 3 minutes, until warm and tender-crisp, and serve.

Tom Mehren/2023

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