Best Keto Italian Ragú aka Bolognese Sauce: the classic way. Keto-perfect at 2g carbs per serving.
Just like mama used to make. For real. This recipe was passed on to me by my mum and I’ve been making it for decades. It is the tastiest ever, ragú or bolognese sauce you’ll ever eat.
It’s definitely one to keep forever and ever, keto or not. You’ll find it useful for many dishes, like my Authentic Italian Lasagna.
Best Keto Italian Ragú aka Bolognese Sauce is naturally a low carb dish, so I have to confess to not really changing mama’s recipe much to make it keto-friendly.
It takes a mere few minutes of preparation. The rest is just simmering time and all you have to do is give it a stir every 15-20 mins or so. You could make it in advance, if you want to save time. Just don’t be tempted to cut back on the lengthy cooking. It is the long, slow and gentle cooking that infuses flavours and intensifies the taste. I know that many people will tell you they can knock up a Bolognese in 10 minutes. Yes, undoubtedly the meat will be cooked, but it will just be a watery, tomato-y, tasteless sauce. Stick to my recipe and you’ll discover the difference.
My Best Keto Italian Ragú aka Bolognese Sauce keeps for several days in the fridge. Or you may want to divide it into portions and freeze them for another occasion. Ragú is a basic but extremely versatile dish. Eat it with low carb fettuccine, topped with lots of Parmesan cheese. Use it to stuff courgettes (zucchini), peppers or any other vegetable you fancy. Add mushrooms or chopped courgettes, for variety.
Prefer creamy sauces? Just combine mascarpone cheese, cream, or crème fraîche for an instant transformation.
And if you love spicy food, knock yourself out with chopped chillies or extra cayenne pepper or both.
As for the type of minced meat, it is best not to use high fat content mince. It will make the ragù way too oily and unpalatable.
How to Make the Best Keto Italian Ragú aka Bolognese Sauce
It’s a lazy, one-pot method. Splash extra virgin olive oil, brown the meat, add everything else, lid on, lower heat, timer on. Couldn’t be easier.
When you read the recipe, you’ll notice that it calls for ‘minced’ garlic + shallot. I mince garlic and a tiny amount of shallot (literally a thumb nail size amount) because I have an allergy to alliums that can make me ill if I’m not careful. If you like onions, feel free to add a whole one, but be sure to chop it finely, as traditional ragú should not be overpowered by chunky onion bits or be too garlicky.
1 hour and 15 minutes later, your Best Keto Italian Ragú aka Bolognese sauce will be ready.
My favourite? Keto spag bol: ragú with mascarpone and gorgonzola on a bed of black bean spaghetti (try Aldi’s organic – just 2g carbs per serving!) topped with freshly grated Parmigiano, as seen in the photos. Soooo good!
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Best Keto Italian Ragù aka Bolognese Sauce
- 500 g minced beef lean
- 15 g extra virgin olive oil 1 TBSP (U.S. option HERE)
- 1 shallot minced
- 1 garlic clove minced
- 150 g passata (sieved tomatoes)
- 20 g tomato double concentrate
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- ¼ tsp ground nutmeg
- ¼ tsp paprika
- 1 beef stock cube crumbed (U.S. option HERE)
- ¾ tsp fine himalayan pink salt (U.S. option HERE)
- 2 bay leaves
- 50 g water
- 1 handful chopped parsley optional
- put olive oil into a medium size saucepan over high heat, add mince, and cook for about 5 minutes, stirring often to break up any lumps.
- add minced garlic and shallot, plus all other ingredients.
- stir, reduce heat to minimum and put lid on.
- simmer for 75 mins, stirring occasionally; add a little water if needed (no more than 30-50ml at a time), should the ragù appear too dry or start to stick to the bottom of the pan.
- taste the ragù and adjust seasoning to suit your preference.
- turn heat off, discard bay leaves, and stir in chopped parsley (if using).
- serve however you like.
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