Keto Classic Italian Ragu
Indulge in the rich, hearty flavors of this Keto Classic Italian Ragu, a low-carb twist on the traditional Italian favorite. Simmered to perfection, this recipe layers tender ground beef and pork with aromatic vegetables, fragrant herbs, and a splash of dry red wine for added depth. The slow-cooked sauce thickens beautifully with tomato paste and crushed tomatoes, creating a robust, comforting dish that’s perfect for keto dieters. Serve this ragu over zucchini noodles or other keto-friendly options, and elevate it with a sprinkle of Parmesan cheese for a delightful finishing touch. With its wholesome ingredients and bold Italian flavors, this keto ragu is a satisfying crowd-pleaser that fits seamlessly into your low-carb lifestyle.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium celery stalk, finely chopped
- 1 small carrot, finely chopped
- 3 large garlic cloves, minced
- 1 pound ground beef
- 1 pound ground pork
- 1 cup red wine, dry
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated (optional, for serving)
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef and ground pork to the pot. Break the meat apart with a wooden spoon and cook until browned all over, around 10 minutes.
Pour in the red wine and increase the heat to high to bring to a simmer. Let the wine cook off for about 5 minutes, allowing the alcohol to evaporate, and the mixture reduces slightly.
Stir in the tomato paste, crushed tomatoes, and beef broth. Mix until well combined.
Add the bay leaf, oregano, basil, salt, and pepper. Stir the mixture and bring it to a gentle simmer.
Reduce the heat to low, cover the pot partially, and let the ragu simmer for approximately 90 minutes, stirring occasionally. This will allow the flavors to develop and the sauce to thicken.
Remove the bay leaf from the sauce. Taste and adjust the seasoning if necessary.
Stir in the chopped parsley just before serving.
Serve the ragu hot over zucchini noodles, shirataki noodles, or any other preferred keto-friendly base. Top with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 5820 mg | 253% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 25.0 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1728 mg | 133% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3361 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
