Here’s my take on low carb spaghetti bolognese. I swapped out starchy pasta with keto and diabetic approved shirataki noodles. The noodles are made from konjac flour, which is loaded with fiber and only has 2 net carbs per servings.
I made the bolognese with organic ground turkey from Costco. Ground turkey thighs have a bit more fat than turkey white meat, and won’t over cook so easily. The ragu is loaded with flavor and so easy to make!
How To Make Low Carb Spaghetti Bolognese
To start the bolognese sauce, cook the chopped veggies in alarge pan with a couple tablespoons of olive oil. After the veggies get soft, and 1 pound of ground turkey meat and break it up with a spoon.
Once the turkey mat is cooked through, add the marinara sauce and water. Allow to cook for 20 minutes until reduced down to a ragu consistency.
Meanwhile, you will need to cook the excess moisture out of the low carb shirataki noodles. Cook them in a dry non-stick pan for about 8 minutes, you will see the moisture cook out.
Combine the noodles with the ragu and cook for a few minutes under low heat. Grate a bunch of parmesan cheese and drizzle some extra virgin olive oil and enjoy!
Make sure to check out my low carb ramen made with shirataki noodles!