best keto italian ragú aka bolognese sauce


Best Keto Italian Ragú aka Bolognese Sauce: the classic way. Keto perfect at 1.7g carbs per serving.

Just like mama used to make. For real. This recipe was passed on to me by my mum and is the tastiest ever, ragú or bolognese sauce you’ll ever italian ragú aka bolognese sauce

My original ragú recipe was buried within my ricotta gnocchi post and wasn’t easy to find at all. I thought tagging would be enough, but apparently, lots of people don’t realise that by entering a keyword in the search box you could find it. So many readers have asked me to re-publish this recipe so it’s more visible, that I had to oblige.  It actually made sense to write a post dedicated solely to this wonderful Italian recipe, anyway, so here it is.

Best Keto Italian Ragú aka Bolognese Sauce is naturally a low carb dish, so I have to confess to not really changing the classic mama recipe much. My recipe will yield 4 servings at 2.5g carbs each.

Don’t be put off by the long cooking time. 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 the day before, if you want to save time. Just don’t be tempted to cut back on the long cooking: it is that long, slow cooking that infuses flavours and intensifies the taste. I know that many people will tell you that 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 italian ragú aka bolognese sauce

My Best Keto Italian Ragú aka Bolognese Sauce keeps for several days in the fridge without losing any flavour, but 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 pasta or zoodles or shirataki noodles, topped with lots of Parmesan cheese. Use it to stuff courgettes (zucchini), peppers or any other vegetable you fancy. Add mushrooms and cream, or chopped courgettes, for variety.

If the fat content isn’t high enough for your keto macros, or if you prefer creamy sauces as I do (oh the joys of keto living!), just add mascarpone cheese or cream, or butter, or a dollop of coconut oil (or all 4!!!).

And if you prefer spicier food, knock yourself out with chopped chillies or extra cayenne pepper or both.

As for the type of minced meat, the world is your oyster: pork, beef, sausage meat or even game meat will do. I prefer a mix of pork and beef, with some added pancetta to raise the fat content, but the choice is yours. Don’t you just love the ketogenic ‘diet’? I still can’t believe that not so long ago I was careful to buy everything low fat and low calories in order to cook ‘healthy’ meals for my family. And here I am today, constantly finding ways to increase my fat intake!best italian ragú aka bolognese sauce

How to make the Best Keto Italian Ragú aka Bolognese sauce.

You’ll be pleased to know that my lazy one-pot favourite is back again. Splash of extra virgin olive oil, butter and minced garlic + shallot. 1 minute to soften, then you add the meat and cook it quickly till browny-grey all over. Add everything else and let it simmer away while you relax. I love one-pot cooking. Couldn’t be easier.

So you’ve noticed I said ‘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 flares up 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. You can serve it any way you like. So many choices. And if you want to add fat, mix in some mascarpone cheese, butter or cream at the last minute and there you have it:  a ketofied best Italian ragú aka bolognese italian ragú aka bolognese sauce

My favourite? Keto spag bol: ragú with mascarpone and gorgonzola on a bed of black bean spaghetti topped with freshly grated Parmesan, as seen in the photos. Such a delicious meal and just 7.7g carbs in italian ragú aka bolognese sauce


Click on the save  button in the recipe box to add it to your BigOven favourites.

  • Yield: 4
  • Serving: ¼
  • Calories: 434
  • Fat: 37g
  • Net Carbs: 1.7g
  • Protein: 22g
Recipe type: Main Course
Cuisine: Ketogenic. Low carb. LCHF. Grain free. Gluten free.
Prep time: 
Cook time: 
Total time: 
This low-carb, traditional Italian ragú is a versatile accompaniment for pasta and gnocchi, a key element of lasagna and perfect for stuffing a variety of vegetables.
  • 500g minced beef
  • 1 shallot
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 20g butter
  • 150g sieved tomatoes (passata)
  • 15g tomato concentrate
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • 1 pinch cayenne pepper (or more if you like it spicy)
  • ¼ tsp ground nutmeg
  • ¼ tsp turmeric
  • 2 bay leaves
  • ¼ tsp paprika
  • ½ teaspoon organic broth granules (or 1 stock cube - chopped)
  • ¾ tsp fine Himalayan pink salt
  • 50ml water
  • a handful of chopped parsley
  1. put olive oil into a medium size saucepan, add butter, minced shallot and minced garlic clove and sauté for 1 minute on high heat.
  2. add the meat and stir it until it has changed colour, then incorporate all other ingredients except parsley.
  3. bring back to the boil, then reduce heat to minimum and put lid on.
  4. simmer for 75 mins, stirring occasionally and adding a little water (no more than 30-50ml at a time) occasionally, if the ragú appears too dry or starts to stick to the bottom of the pan.
  5. when 10 mins cooking time remain, taste the ragú and adjust salt and spices to suit your taste.
  6. turn heat off, add chopped parsley and stir.
You can serve it as is, to make spag bol with noodles or low carb pasta*, topped with plenty of freshly grated Parmesan cheese, or you can make it more keto friendly by adding mascarpone cheese, cream, or cream cheese.
It will keep several days in the fridge (but don't add dairy until you're ready to use it).
Portion it and freeze it for later use (again, without dairy).

* If using Explore Asian Black Bean Spaghetti, a 40g individual portion will add 6g carbs to your macros.

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.

Enjoyed this post? Your feedback is important to me! Please leave a comment. If you make this recipe, post a photo on social media with the hashtag #queenketo. Thank you! 🙂

Click on a star to rate it!

Average rating 4.5 / 5. Votes: 4


  1. Hi
    Just made the Bolognese sauce.
    Intense flavours.
    Looking forward to having it for dinner tomorrow with some “barenaked” Spaghetti

    Thank you for the recipe !

  2. Alex Marshall

    Making this now I doubled up to freeze so put it in the slow cooker as easier to manage. Couldn’t find any lower carbs lassata so blitzed a tin of lowish carbs tomatoes in the blender and used that. Decided to use beef and pork with bacon so will see how it all goes

    • Alex Marshall

      having some trouble getting the bacon fat to melt, want to add some extra fat but I can’t eat soft bacon fat or soft bacon so might take it out. Not used pork mince before so no idea how this will taste

  3. Alex Marshall

    Hi, not tried this yet, just wondered where you are getting your passata from but the lowest carb I can find is 4.3 net per 100g

    • Hi Alex I buy as much as possible in Italy, where the carb load tends to be much lower due to the non-addition of sugars. In the UK, I buy Sainsbury’s SO Organic passata in a carton. 3.9g carbs per 190g weight. I hope it helps.

      • Alex Marshall

        Hi yes thanks that does help. How much mascarpone/cream etc do you add? Or is it just personal taste?

      • Alex Marshall

        Hi, I had a look at that, it’s 3.9 per 100g, and 6.8 per 1.4 which is 150g which doesn’t add up but that’s what it says on the label, but it comes in a 600g jar and I won’t be able to use all of that. Thank you tho.

        • The one I use comes in a carton. Might explain the difference.

          • Could do yes, thanks not seen it in a carton, well not the organic stuff so maybe my local shop doesn’t stock it, hate that, will find the lowest and smallest I can find or just make enough for 8 and freeze ?

  4. Will definitely make your ragu very soon. I know how divine a real italian ragu tastes like….Great blog, love your recipes..subscribed:) Planning to cook a few of your recipes…we keep keto simple but you really intriqued me with that lupin fluor.

    • That’s great Zoe! Yes, I absolutely love lupin flour. So low carb and easy to work with. It’s a real shame that some people with peanut allergy cannot use it. Let me know how things turn out. 🙂 P.S. I can’t see you on the subscriber list, pls let me know if you’re having trouble.

      • Hmmm…really strange. For some reason I do not receive your new posts by email. tried to subscribe again right now & it says my email is already in your database. Don’t know what went wrong. Would love to get updates of your new recipes 🙁

  5. Hi QueenKeto.
    I made your ragu today….Wow! Stunning.
    I thought the cooking time was a bit excessive but now I understand why. The flavour was rich and intense.
    I added some mascarpone for added fat and cooked it with a sprinkle of dried chilliy flakes.
    So simple, yet packed a punch!!!!
    It’s so good to have a UK website where I can buy ingridients and understand measurements (not USA cups etc)
    Keep up the stella work!!!

Make me happy! Leave a comment!