Best Keto Italian Ragù aka Bolognese Sauce
Servings: 4
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.
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Equipment
Ingredients
- 500 g minced beef lean
- 15 g extra virgin olive oil (or 1 tbsp)
- 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
- ¾ tsp fine himalayan pink salt
- 2 bay leaves
- 50 g water
- 1 handful chopped parsley optional
Instructions
- 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.
Notes
Serve with your favourite pasta, keto gnocchi, or vegetables.
For a milder flavour, stir in double cream, crème fraîche, or mascarpone, for the last few minutes of cooking.
The ragù will keep several days in the fridge (but don't add dairy until you're ready to use it).
You can also portion it and freeze it for later use (again, without dairy).
Weigh ingredients accurately using Metric Kitchen Scales.
Nutrition
Serving: 1 | Calories: 265kcal | Carbohydrates: 2g | Protein: 26g | Fat: 16g
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