Easy Keto Bolognese Pasta
How to Make It
Step 1
Start by preparing the bolognese sauce. To a pot over medium heat, add the ground beef, pasta sauce, 1 cup chicken broth, salt, oregano, and black pepper. Stir to combine and allow the sauce to simmer on low for 30 minutes to allow the flavors to meld together.
Step 2
Meanwhile, bring a medium-sized pot filled with water to a boil. Using a vegetable peeler, slice noodle-sized strips from the daikon. If the slices are too wide, you can cut the daikon in half length-wise, then continue with slicing.
Step 3
Drop the daikon noodles into the boiling water and blanch for 2 minutes. Take 1 slice out and pinch it with your fingers. It’s ready when it has a bit of resistance but still breaks when you pinch it. Don’t let the noodles overcook. Drain the noodles in a sieve and run them under cold water to stop the cooking process, then set them aside for assembly.
Step 4
Check the bolognese sauce. The sauce should have reduced to a thick consistency. Stir, taste, and adjust the seasoning to your liking.
Step 5
To a serving plate, add the daikon noodles, then spoon the bolognese sauce on the noodles. Garnish with freshly chopped parsley and a fresh crack of black pepper. Store leftover bolognese sauce in an airtight container in the fridge for up to one week and the daikon noodles in a separate airtight container in the fridge for up to 3 days.
Ingredients
- Hamburger or ground beef, 80% lean – 300 g
- Marinara Sauce – 0.67 cup
- Chicken broth – 0.5 cup
- Oregano, ground – 1 tsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Daikon – 150 g
- Basil – 1 tbsp, chopped