Keto bolognese sauce with vegetable spaghetti

Meat keto Bolognese sauce for squash spaghetti.

Ingredients

• 2 table. spoon. olive oil
• 450 gr minced beef
• 800 gr chopped peeled tomatoes
• 2 table. spoon. tomato paste
• ½ cup chopped onions
• 2 tea spoon. garlic powder
• 1 tea spoon. oregano
• 2 tea spoon. basil
• 2 tea spoon. sweetener erythritol
• 12 tea. spoon. salt
• 90 gr dry red wine (optional)
• ¼ tea. spoon. red pepper flakes (optional)
• 6 pcs. young zucchini sliced ​​on spaghetti
• ⅔ a glass of grated parmesan

Directions

1. Heat the olive oil in a skillet with high sides (or a heavy-bottomed saucepan). Add minced meat and heat for 5 minutes, crushing it with a wooden spoon to avoid lumps in the finished sauce. Add onion, salt, garlic, oregano, basil, red pepper, sweetener, tomato paste and tomatoes to the minced meat, mix. Cover and simmer for 10 minutes. Then, using a wooden spoon, knead large pieces of tomato so that they give off the juice and break into smaller pieces.
2. Simmer for another 20-25 minutes without a lid over medium heat, until the sauce thickens and the tomatoes are cooked and tender, stirring occasionally. The longer meat and tomatoes are cooked together, the richer and tastier the sauce will be.
3. The sauce is served hot with grated cheese, vegetable spaghetti.