Servings
Font
Back
Keto Bolognese
5 from 24 votes

Keto Bolognese

Keto Bolognese combines ground beef, pancetta, fresh vegetables, and aromatic herbs into a rich and hearty sauce with a low-carb profile. The mixture of zucchini and traditional Bolognese ingredients creates a thick, textured sauce that simmers slowly to develop deep savory flavors. Including pancetta adds a smoky counterpoint that complements the beef and vegetables well.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 413

% 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.