Keto Classic Italian Ragu Sauce
Rich, hearty, and bursting with traditional Italian flavors, this Keto Classic Italian Ragu Sauce is the ultimate low-carb comfort food. Made with tender ground beef, savory pancetta, and a medley of aromatic vegetables like onion, celery, and carrot, this slow-simmered sauce is perfectly balanced with crushed tomatoes, dry red wine, and fragrant herbs. The long cooking time allows the flavors to meld beautifully, creating a thick and luxurious ragu that pairs wonderfully with zucchini noodles or your favorite keto-friendly pasta. With only 20 minutes of prep and a focus on wholesome ingredients, this keto-friendly twist on the classic Italian dish is an irresistible addition to your recipe collection. Perfect for meal prepping or impressing dinner guests, it’s a low-carb, high-flavor masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 4 ounces pancetta, diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and pancetta to the pot. Cook until the meat is browned, breaking it up with a spoon as it cooks, about 7-8 minutes. Drain the excess fat if necessary.
Stir in the onion, celery, and carrot. Cook until the vegetables start to soften, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, ensuring it coats the meat and vegetables well, and cook for an additional 2-3 minutes.
Pour in the crushed tomatoes, red wine, and beef broth, stirring to combine.
Add the bay leaf, dried oregano, dried basil, salt, and black pepper to the sauce. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently uncovered, stirring occasionally, for about 1.5 to 2 hours, until the sauce thickens to your desired consistency.
Remove the bay leaf before serving.
Serve the Keto Classic Italian Ragu Sauce over zucchini noodles or your favorite low-carb pasta alternative.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 39.4 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4634 mg | 99% | |
*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.
