Keto Bolognese sauce is not much different than the standard Italian version. Well, I’ve heard that many chefs like to add sugar to “kill” the sourness of tomato. This is the reason I never order anything with minced meat sauce when I am eating out. But if you exclude sugar and red wine, basically, the sauce is Keto friendly. However, in Greece, we like to go crazy with the spices so our version of this world-famous sauce is quite different from the one you would try in Italy. If you ask any child in Greece what is their favourite dish, they would shout out loud:
Makaronia me Kima – Μακαρόνια με κιμά
This extremely popular dish is prepared at least once per week in every Greek home. In modern times, it became a symbol of a good mother. If she makes Makaronia me Kima, she cares about her family! But, how healthy is it?
Well, the sauce itself is Keto bolognese and I would recommend it in any case. Especially because in Greece we really use a lot of herbs and spices and don’t add sugar to savoury dishes. Instead, we add Canela (Cinamon)!
Announcing Greek Goes Keto homemade pasta
No, it’s not ready yet but I am working intensively on Keto homemade pasta recipe. In fact, I will make a video because the preparation needs a detailed explanation. I can only tell you that the version of Keto pasta I’m working on will have as little carbs as possible. At the same time, the texture will be quite similar to real pasta.
Keto Bolognese sauce with a Greek twist
In the meantime, we will use the good old zoodles as the replacement for pasta. This Keto Bolognese, or shall I say Keto Makaronia me Kima, will be easy to prepare, yet delicious, and healthy. The Mediterranean soul will spread all over your kitchen and you will most probably get some new ideas. How about different dishes with this Keto Bolognese – Greek style?! For example, you can use it for Moussaka or something similar! Ok, when I finally present you my Keto pasta, we’ll make Keto pastitsio – I promise!
Let’s get to work!
Keto Bolognese with zoodles (Makaronia me Kima)
- 4 tbsp butter grass fed
- 3 tbsp olive oil extra virgin
- 1 small onion white
- 4 cloves garlic organic
- 500 g (1,16 lbs) minced meat (pork and beef mixture)
- 1 large tomato organic
- 100 ml (1/2 cup) filtered water
- 1 tsp cinnamon organic
- 1 tsp red paprika flakes mild
- 1 tsp black pepper freshly ground
- 1 tsp dried oregano organic
- 1 pinch dried mint organic
- 1 tsp sea salt
- 2 bay leaves
- 4 tbsp Parmesan or Kefalotyri aged cheese finely grated
- 2 large zucchinis organic
- 1 litre (4 cups) water
- 1 tbsp sea salt
- Place the butter and olive oil in a deep saucepan and heat it over medium temperature. finely chop the onion and garlic and saute them in the oil and butter mixture until they get translucent.
- Add the minced meat and stir. Let the meat turn brown and then add salt, pepper and cinnamon. Add in the bay leaves and paprika flakes as well. (alternatively, you can use red paprika powder)
- In a blender, blend tomato with 100 ml water and start adding it to the meat little by little. Stir occasionally and keep adding tomato mixture.
- When the sauce is thick enough, add oregano and mint, stir well and set aside.
- In a deep pot bring 1 litre of water with 1 tbsp of sea salt to a boil.
- Using a spiralizer, create your zoodles. Alternatively, use the potato peeler and slice zucchini into long and thin stripes. Try to imitate the tagliatelle.
- Place your zoodles in a metallic strainer and dip them into the boiling water for exactly 40 seconds. Strain well!
- Place the zoodles on each plate, add the meat sauce on top and finish with grated Kefalotyri or Parmesan cheese. You can decorate the dish with some cherry tomatoes as shown in the photo.