Bolognese sauce is a classic Italian dish that’s rich, hearty, and perfect for a cozy night in. But if you’re like me, trying to balance a love for pasta with a low-carb lifestyle, it can be a bit of a challenge. That’s why I came up with this Low Carb Baked Bolognese Sauce. It’s packed with flavor, easy to make, and perfect for meal prepping. Plus, baking it gives the sauce a wonderful depth of flavor that you just can’t get from simmering on the stove. Trust me, this is a game-changer for busy weeknights!
This Low Carb Baked Bolognese Sauce pairs beautifully with spiralized zucchini noodles or spaghetti squash for a complete low-carb meal. You can also serve it over a bed of cauliflower rice or even just enjoy it on its own with a sprinkle of Parmesan cheese. A fresh green salad with a light vinaigrette or some roasted vegetables would round out the meal nicely.
Low Carb Baked Bolognese Sauce
Servings: 4
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground beef
1/2 pound ground pork
1 can (14.5 ounces) crushed tomatoes
1/4 cup tomato paste
1/2 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef and ground pork to the skillet. Cook until browned, breaking up the meat with a spoon as it cooks.
Stir in the crushed tomatoes, tomato paste, and beef broth. Add the oregano, basil, salt, and pepper. Mix well.
Bring the mixture to a simmer, then remove from heat.
Sprinkle the grated Parmesan cheese over the top of the sauce.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the sauce is bubbly and the cheese is golden brown.
Remove from the oven and let it cool slightly before serving.
Variations & Tips
For a vegetarian version, you can substitute the ground meat with a mix of diced mushrooms and lentils. If you like a bit of spice, add a pinch of red pepper flakes to the sauce. You can also experiment with different herbs like thyme or rosemary for a unique twist. For meal prep, this sauce can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Just reheat and enjoy!
