COURSE: DINNER CUISINE: KETOGENIC PREP TIME: ~15 MINUTES COOK TIME: ~500 MINUTES TOTAL TIME: ~515 MINUTES SERVINGS: 6 SERVINGS CALORIES: 402 KCAL
Who doesn’t love a nice dinner that includes bolognese sauce? I mean the sauce is quite basic but it’s really good meat based sauce which is usually served on pasta. However, the following recipe is actually quite easy to execute with just a few spices and tomato sauce while the bolognese sauce will be made using a slow cooker instead of standing over it for a long time. Let’s skip ahead and see what you’re going to need to make this recipe.
Bolognese Zoodle Bake
INGREDIENTS
Blognese Sauce
- 1 tablespoon olive oil
- ½ medium diced white onion
- 2-3 cloves of minced garlic
- 1.5 pounds ground beef
- ½ teaspoon thyme
- ½ teaspoon ground nutmeg
- ½ teaspoon ground marjoram
- Salt and pepper to taste
- 2 cups Rao’s marinara sauce
- 2 tablespoons heavy whipping cream
- ¼ cup prepared chicken bouillon
Zucchini Noodles
- 2-3 medium zucchini
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
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First thing you’ll need to start executing the recipe is to grab a frying pan and put the olive oil, diced white onion, minced garlic, ground beef, the thyme, marjoram and nutmeg, pepper and salt to tast and start cooking it till it’s mostly brown.
Once it’s browned up add the Rao’s basil tomato marinara sauce to the mix and stir it around. Next add the heavy whipping cream and chicken bouillon and stir it again.
Turn of the heat and let the sauce cool down before taking it to the preheated slow cooker to cook for 8 hours.
Grab the zucchini and spiralize them and add them to a baking bowl.
Use 1-2 tablespoons of olive oil, salt and pepper to taste and spread the bolognese sauce on top along with the mozzarella cheese.
Put it in the oven and bake it for about 20 minutes at 350F.
Each serving contains 402 Calories, 28.7g of Fat, 6g of Carbs and 29g of Protein.