Low Carb Classic Bolognese Meat Sauce
Savor the comforting flavors of Italy with this Low Carb Classic Bolognese Meat Sauce, a hearty and wholesome twist on a traditional favorite. Packed with savory ground beef and pork, aromatic vegetables, and a medley of herbs, this rich and velvety sauce gets its satisfying creaminess from a touch of heavy cream and Parmesan cheese. Simmered to perfection, it delivers deep, slow-cooked flavor in just over an hour, making it ideal for weeknight dinners or meal prep. Serve over your favorite low-carb pasta alternatives like zucchini noodles or spaghetti squash for a guilt-free treat that doesn’t skimp on taste. Perfect for those craving a keto or low-carb option, this homemade Bolognese is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 stalks celery stalks, finely chopped
- 1 medium carrot, peeled and finely chopped
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion, celery, and carrot. Cook until the vegetables are soft and translucent, about 7-10 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef and ground pork to the pot. Cook, breaking apart with a wooden spoon, until the meat is browned and no longer pink, about 8-10 minutes.
Mix in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly with the meat and vegetables.
Pour in the crushed tomatoes and beef broth, and stir to combine.
Add the oregano, basil, bay leaf, salt, and black pepper. Bring the sauce to a simmer.
Reduce the heat to low, cover the pot partially with a lid, and let it simmer gently for 45 minutes to an hour, stirring occasionally. Add a little water if the sauce becomes too thick.
Remove the bay leaf. Stir in the heavy cream and let the sauce cook for an additional 5 minutes.
Turn off the heat and stir in the grated Parmesan cheese until melted and combined.
Serve over low-carb pasta alternatives like zucchini noodles or spaghetti squash, and enjoy!
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 4613 mg | 201% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 36.2 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3835 mg | 82% | |
*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.
