Keto Bolognese

Name: Keto Bolognese
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving
Ingredients: 2 tablespoon olive oil; 8 slices pancetta; 2 onions; 2 garlic cloves; 1 cup carrots; 3 celery sticks; 1 cup red pepper; 3.3 lb ground beef; 2 zucchini; 2 tins plum tomatoes; 1 cup beef stock; ½ cup dry red wine; 2 tablespoon tomato paste; ¼ cup fresh basil; 3 bay leaves; 2 teaspoon oregano; 1 teaspoon thyme; pepper and salt; fresh parsley or basil

User Reviews

5.0

24 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
12
Calories
413 kcal
Course
Main Course
Cuisine
Italian, British

Keto Bolognese

Raiden Walker

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My keto Bolognese sauce is a family favourite! It is a hearty and meaty sauce that is loaded with hidden veggies. Serve this sauce with keto spaghetti, use it in eggplant lasagna or in keto beef pies.

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Ingredients

Servings

2 tablespoon olive oil for frying
8 slices pancetta 120g, 4.2oz streaky bacon slices, cut into small pieces
2 onions chopped, 140g / 5oz
2 garlic cloves finely minced
1 cup carrots chopped, 130g (2 medium carrots)
3 celery sticks 1 cup chopped
1 cup red pepper chopped, 1 large red pepper, 150g
3.3 lb ground beef 1.5kg
2 zucchini large, shredded, 600g (I used a box grater)
2 tins plum tomatoes 400g / 14oz each
1 cup beef stock 250ml
½ cup dry red wine 120ml
2 tablespoon tomato paste 30g
¼ cup fresh basil leaves picked, chopped
3 bay leaves
2 teaspoon oregano
1 teaspoon thyme
pepper and salt to taste

To serve

fresh parsley or basil

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Instructions

Heat 1 tablespoon of olive oil in a large frying pan. Add the chopped bacon to and fry over a medium heat for around 5 minutes until golden and crispy.
Reduce the heat to low. Add the chopped onions, minced garlic, celery and carrots. Saute the vegetables for around 8 minutes until the onions are translucent and the vegetables have softened. Add the red peppers for another 2-3 minutes. Stir regularly. Remove everything from the pan and set aside.
Add the second tablespoon of oil to the pan and turn up the heat to medium/high. Brown the ground beef in batches from all sides and season it with salt and pepper. Depending on the size of the pan, you'll do this in 2-3 batches, 3-4 minutes per batch.
Combine all ingredients in a large saucepan - the beef, cooked vegetables and bacon, grated zucchini, tinned tomatoes, wine and beef stock and herbs. Bring to the boil, then turn down the heat to low and reduce to a simmer.
Cook for a minimum of 1 hour (or up to 2 hours) with the lid on until the sauce reduces and becomes rich and thick. Add more beef stock should the sauce become too thick.

Notes

9g net carbs per serving. Makes 12 servings.
Option to add 1 chopped red chili or a pinch of chili flakes for a bit of heat.
Store in an airtight container in the frdge for up to 5 days or in freezer for up to 3 months.
Serve with zucchini noodles or keto pasta or serve with roasted eggplant and parmesan or shredded mozzarella.