Keto-Friendly Bolognese Sauce

A keto-friendly twist on the classic Bolognese doesn’t mean sacrificing the rich, deep flavors that define this beloved Italian sauce. With a focus on high-quality ingredients and a few smart substitutions, you can enjoy this hearty, comforting dish without straying from your dietary goals.
Here’s a recipe for an authentic, keto-friendly Bolognese, perfect for anyone who loves the essence of Italian cooking while maintaining a healthy lifestyle.

Ingredients:

• 1 pound ground beef (preferably grass-fed)
• 1/2 pound ground pork (optional, you can use all beef if preferred)
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1 cup crushed tomatoes (look for no added sugar)
• 1/2 cup dry red wine (optional, can substitute with beef broth)
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 bay leaves
• Fresh basil leaves, for garnish
• Parmesan cheese, grated, for serving

For the Keto Pasta Substitute:

• 2-3 medium zucchinis, spiralized into noodles (“zoodles”)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the Vegetables: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced onion, carrot, and celery. Cook until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Meat: Increase the heat to medium-high and add the ground beef and pork to the skillet. Season with salt, pepper, dried oregano, and red pepper flakes. Cook, breaking the meat apart with a spoon, until it’s no longer pink, about 10 minutes.
3. Deglaze and Simmer: Add the dry red wine to deglaze the pan, scraping up any bits stuck to the bottom. Allow the wine to reduce by half, then add the crushed tomatoes and bay leaves. Bring to a simmer, reduce the heat to low, cover, and let it cook gently for at least 30 minutes to an hour, stirring occasionally. The longer it cooks, the better the flavors will meld.
4. Finish with Cream: Once the sauce has thickened and the flavors have concentrated, remove the bay leaves and stir in the heavy cream. Allow to simmer for an additional 5 minutes. Adjust the seasoning as needed.
5. Prepare the Zoodles: While the sauce simmers, prepare the zoodles. Heat a tablespoon of olive oil in a separate pan over medium heat. Add the spiralized zucchini, season with salt and pepper, and sauté just until tender, about 3-4 minutes. Be careful not to overcook.
6. Serve: Plate the cooked zoodles and ladle a generous serving of the Bolognese sauce over the top. Garnish with fresh basil leaves and grated Parmesan cheese.

This keto-friendly Bolognese sauce retains all the rich, comforting flavors of the traditional recipe while fitting perfectly into a low-carb lifestyle. Enjoying this dish allows you to savor the essence of Italian cuisine without compromising your dietary goals. Buon appetito!