Start by preparing your spaghetti sauce as directed. Add the ground chicken or beef to the mixture and let it simmer for 20 minutes, until thick. Set aside.
Cook your keto spaghetti in a pot of salted and boiling water. Let it boil for 8-10 minutes, until al dente.
Drain your spaghetti. Either mix it through the sauce or place into bowls and top with the bolognese sauce. Add parmesan cheese, if desired.
* I used Great Low Carb Bread Bakery spaghetti. Any low carb packaged spaghetti can work, provided it cooks like actual spaghetti (Do not use shirataki, tofu noodles, or vegetable noodles). NOTE- Great Low Carb Bakery has just reformulated their spaghetti ingredients and now contain gluten in them. While still low carb, they aren't gluten free. A good substitute is soy bean spaghetti. TO STORE: Leftover spaghetti should be stored in the refrigerator, covered. It will keep well for up to 5 days. For the best flavor and texture, keep the sauce and spaghetti separate. TO FREEZE: Place the cooked spaghetti in a ziplock bag and place the sauce in a shallow container. Store them both in the freezer and they will keep well for up to 6 months. REHEATING: Either microwave for 1-2 minutes or place it in a saucepan and heat up over the stove.