Keto Bolognese
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12
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Calories
413 kcal
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Course
Main Course
Keto Bolognese
Description
The Keto Bolognese recipe brings together classic Bolognese components such as ground beef, tomatoes, onions, and garlic, enhanced by the addition of pancetta and shredded zucchini. The pancetta is first browned to crispness, releasing its fat and flavor to form the base of the sauce. Onions, carrots, celery, and red peppers are sautéed to soften and add sweetness. Ground beef is browned separately to ensure good searing and texture. The combined ingredients are simmered with plum tomatoes, beef stock, dry red wine, and fresh herbs like basil, oregano, thyme, and bay leaves. The grated zucchini adds moisture and body without increasing carbs significantly, helping maintain the keto approach. The slow simmer melds the flavors into a thick, hearty meat sauce with a balanced taste and texture.
This Bolognese works well served over zucchini noodles or keto-friendly pasta alternatives. It can also accompany roasted vegetables topped with cheese like parmesan or mozzarella, providing a satisfying low-carb meal option.
Notes specify that the recipe yields twelve servings and has 9 grams of net carbs per serving. Variations include adding chili for heat. The sauce stores well for up to five days refrigerated or three months frozen, making it suitable for meal prep. The slow cooking time of one to two hours allows the flavors to deepen and the sauce to thicken nicely.
Ingredients
- 2 tablespoon olive oil for frying
- 8 lices pancetta 120g, 4.2oz streaky bacon slices, cut into small pieces
- 2 onion chopped, 140g / 5oz
- 2 garlic finely minced, cloves
- 1 cup carrot chopped, 130g (2 medium carrots
- 3 celery 1 cup chopped, sticks
- 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 red wine 120ml, dry
- 2 tablespoon tomato paste 30g
- ¼ cup basil leaves picked, chopped, fresh
- 3 bay leaf
- 2 teaspoon oregano
- 1 teaspoon thyme
- black pepper to taste
- salt to taste
To serve
- parsley or basil, fresh
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
- The recipe yields about 12 servings with 9 grams net carbs each.
- You can add chopped red chili or chili flakes if you like some heat.
- Store leftovers in an airtight container refrigerated for up to 5 days or freeze up to 3 months.
- Serve with zucchini noodles, keto pasta, or roasted eggplant topped with parmesan or shredded mozzarella.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Total Carbohydrates | 7.7g | 3% |
| Protein | 24.8g | 50% |
| Fat | 30.5g | 47% |
| Saturated Fat | 10.8g | 54% |
| Fiber | 2.8g | 11% |
| Sugar | 5.1g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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