Keto Ground Chicken Bolognese
A hearty, protein-rich twist on classic Bolognese featuring both dark and white ground chicken in a rich tomato sauce subtly spiced with cinnamon and brightened with orange juice. The traditional pasta is replaced with spiralized kohlrabi noodles, creating a lower-carb alternative that maintains satisfying texture. This nutritious comfort meal works well for family dinners or meal prep, offering the familiar flavors of Bolognese while incorporating more vegetables. The combination of two chicken cuts provides depth of flavor, while the kohlrabi adds a mild, slightly sweet crunch that pairs beautifully with the robust sauce.
Ingredients
- 1 large sweet onion, finely diced
- 2 cubes Gefen Crushed Garlic
- 1 pound ground dark meat chicken
- 1 pound ground white meat chicken
- 3 fresh or dried bay leaves
- 2 tablespoons fresh parsley, chopped
- 2 ½ cups Tuscanini Crushed Tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons orange juice
- 1 teaspoon salt
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon cinnamon
- 2 tablespoons oil, for sautéing
- 1 15-ounce can tomato sauce
- 4 kohlrabi, depending on sizezucchini noodles1:1low-carbgluten-free
similar texture
- 1 tablespoons olive oil
- 1 cubes Gefen Crushed Garlic, to taste
- salt, to taste
Instructions
- 1
Sauté onions in oil over low heat until very soft
- 2
Add garlic cubes and cook until fragrant, about one minute
- 3
Add ground chicken to onions and garlic, stirring to combine
- 4
Add bay leaves, parsley, salt, pepper and cinnamon, breaking up larger chicken chunks as it cooks
- 5
Once chicken is almost cooked through, add crushed tomatoes, tomato paste and orange juice
- 6
Stir until well combined and simmer covered on low heat for 15-20 minutes
- 7
Using spiralizer spaghetti blade, make kohlrabi noodles according to machine instructions
- 8
Heat olive oil in large frying pan
- 9
Add garlic cubes and sauté until fragrant, about one minute
- 10
Add kohlrabi noodles and mix to coat with oil
- 11
Cover and steam for three minutes
- 12
Uncover, season with salt, and cook for another five minutes, stirring occasionally
- 13
Plate kohlrabi noodles with generous serving of Bolognese sauce
Tips
Use both dark and white meat chicken for optimal flavor balance - the dark meat adds richness while white meat keeps it lighter.
Don't skip the orange juice as it brightens the tomato sauce and balances the earthiness of the cinnamon.
Steam the kohlrabi noodles covered first to soften them, then uncover to allow moisture to evaporate for better texture.
Good to Know
Refrigerate sauce and noodles separately for up to 3 days. Reheat sauce gently and warm noodles briefly to avoid mushiness.
Bolognese sauce can be made 1-2 days ahead and reheated. Spiralize kohlrabi day of serving for best texture.
Serve immediately while noodles are warm. Accompany with steamed leafy greens as suggested.
Common Mistakes
Don't overcook kohlrabi noodles to avoid mushy texture
Keep sauce on low heat to prevent burning and maintain smooth consistency
Substitutions
Gluten-Free Swaps
similar texture
General Alternatives
FAQ
Can I make this without a spiralizer?
Yes, use a julienne peeler or sharp knife to cut kohlrabi into thin matchstick strips, though texture will be slightly different from spiralized noodles.
How long will the leftovers keep?
Store sauce and noodles separately in refrigerator for up to 3 days. Reheat gently to maintain texture and flavor.
Can I freeze the Bolognese sauce?
Yes, the chicken Bolognese freezes well for up to 3 months. Thaw overnight in refrigerator and reheat slowly on stovetop.