Low Carb Classic Italian Ragu
Indulge in the rich, comforting flavors of this Low Carb Classic Italian Ragu, a wholesome twist on the timeless Italian favorite. Perfectly crafted for those seeking a delicious low-carb meal, this hearty sauce is slow-simmered to perfection, brimming with layers of flavor from aromatic vegetables, garlic, and a blend of ground beef and pork. Enhanced with red wine, crushed tomatoes, and fragrant herbs like oregano and thyme, this dish delivers a robust, satisfying taste without compromising on health goals. Serve it over zucchini noodles, spaghetti squash, or cauliflower rice for an effortlessly elegant and guilt-free dinner. Whether you’re meal-prepping for the week or hosting a dinner party, this easy-to-follow recipe guarantees a soul-warming experience that’s both keto-friendly and irresistibly authentic.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 small Carrot, finely chopped
- 1 stalk Celery stalk, finely chopped
- 3 cloves Garlic cloves, minced
- 500 grams Ground beef
- 300 grams Ground pork
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 125 milliliters Red wine
- 250 milliliters Beef broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 leaves Fresh basil leaves, chopped
Instructions
Heat the olive oil in a large, heavy pot over medium heat.
Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 10 minutes.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned, about 10 minutes.
Stir in the tomato paste and cook for 2 minutes to caramelize.
Add the red wine and bring to a simmer, scraping the bottom of the pot to mix in the browned bits. Cook for 5 minutes until the liquid is reduced.
Pour in the crushed tomatoes and beef broth, and add the dried oregano, thyme, bay leaf, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover the pot, and let the ragu simmer for at least 1.5 hours, stirring occasionally.
Remove the lid for the last 30 minutes of cooking to thicken the sauce if desired.
Remove the bay leaf and adjust seasoning to taste.
Stir in fresh basil leaves just before serving.
Serve the ragu over your choice of low-carb noodles or cauliflower rice.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 27.8 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3588 mg | 76% | |
*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.
