A bolognese sauce is already close to low-carb. Mince, tomatoes and aromatics contribute very little carbohydrate on their own, and the pasta underneath is what causes the problem.
Where the Carbs Actually Sit
A restaurant portion of spaghetti bolognese runs to around 75g of carbohydrate, and roughly 65g of that is the spaghetti. The sauce contributes maybe 10g, most of it from the tomatoes.
That means you do not need to reformulate a bolognese to make it low carb. You need to change one ingredient. Our low-carb fusilli and low-carb capellini are both high in protein and fibre rather than starch, and either works here.
The other change worth making is dropping the onion and carrot a traditional soffritto would use. Both are surprisingly high in sugar for their volume. Chestnut mushrooms replace them and bring more savoury depth than either.
Blooming the Spices
The garlic, coriander, cumin and paprika go into hot lard for five minutes before the mince arrives. This is not a step to skip.
Ground spices hold their aroma compounds in fat-soluble oils. Warmed in fat, those oils release and disperse through everything that follows. Thrown into a simmering tomato sauce later, most of that stays locked in the powder and the result tastes dusty.
Keep the heat moderate. Ground cumin in particular burns in seconds and turns bitter.
The Hour Matters
An hour of gentle simmering is what separates a bolognese from mince in tomato sauce. Two things happen in that time. The connective tissue in the mince breaks down and the meat softens. And the tomatoes reduce, concentrate and lose their raw acidity.
Keep it covered for most of it, then take the lid off for the last ten minutes if the sauce is looser than you want. Stir occasionally rather than constantly.
What to Serve With It
Mix butter and garlic together, slice a low-carb baguette most of the way down, stuff it with the garlic butter and top with grated cheese, then bake until melted.
Grated parmesan on top is standard. Our keto pasta carbonara is the obvious second recipe if you have a bag of pasta in the cupboard.
Batch Cooking
The sauce is one of the better things to double. It improves overnight and freezes for three months without any change in texture. Freeze the sauce alone and cook fresh pasta when you serve it, as reheated pasta softens.
Frequently Asked Questions
Can you make it without pasta?
Yes. Courgette ribbons or a bowl of the sauce with grated cheese both work, and the carbohydrate drops.
Is low-carb pasta gluten free?
No. Our low-carb pasta is built on wheat gluten, which is what gives it a proper bite. It is not suitable for a gluten free diet.
Can you cook it in a slow cooker?
Yes. Bloom the spices and brown the mince on the hob first, then transfer everything and cook on low for six hours.
