Low Carb Bolognese Sauce for Spaghetti Squash or Cauliflower

A rich, low carb bolognese to serve over spaghetti squash or cauliflower when you are craving Italian food.
Course Low Carb Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 8 servings
Calories 200kcal
Author Marye


  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup onions chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 1 pound ground beef
  • 1/2 cup fruity red wine such as Merlot or Zinfandel
  • 3 cups beef stock check carbs - should be 0
  • 3 Tbsp . tomato paste
  • 1/2 cup heavy cream
  • 2 lbs spaghetti squash or cauliflower cooked, not included in nutritional info.


  • Heat the oil in a large heavy pot over medium-high heat.
  • Let the pan get good and hot.
  • Add onions, celery, and carrots.
  • Let them caramelize a little on all sides.
  • Sauté until soft, 8-10 minutes.
  • Add beef and sauté until browned, breaking it up with the back of a spoon.
  • Add wine and bring to a boil.
  • Boil 1 minute, stirring often and scraping up browned bits with the spatula.
  • Add 2 1/2 cups stock and the tomato paste.
  • Whisk until smooth.
  • Reduce heat to very low and gently simmer, stirring occasionally, for 1 1/2 hours.
  • Taste and season with salt and pepper as needed.
  • Bring cream to a simmer.
  • Gradually add to sauce, stirring constantly.
  • Cover sauce with a lid, keeping it slightly ajar, and simmer over low heat, stirring occasionally, until cream is absorbed (about 45 minutes). Add more stock by 1/4-cupfuls if it gets too thick.
  • Sprinkle with Parmesan and chopped, fresh basil if desired.


Freezes well... may be cooked in a slow cooker... may use part veal and/or pork for part of the ground beef...