Low Carb Classic Italian Ragu Sauce
Discover the irresistible flavors of this Low Carb Classic Italian Ragu Sauce, a hearty and wholesome twist on the traditional favorite. Packed with tender ground beef and pork, aromatic vegetables, and a rich blend of crushed tomatoes, red wine, and beef stock, this slow-simmered sauce is a masterpiece of taste and texture. Perfect for those embracing a low-carb lifestyle, it delivers all the comforting depth of authentic Italian cuisine without the carb-heavy additions. Enhanced with dried oregano, basil, and a sprinkle of fresh parsley, this versatile ragu is ideal for topping zucchini noodles, pairing with spaghetti squash, or savoring on its own. With just 20 minutes of prep and a slow-cooked magic that develops over 2 hours, this sauce is a must-try for rich flavor and an impressive homemade touch.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 2 finely chopped Celery stalks
- 1 medium, finely chopped Carrot
- 1 pound Ground beef
- 0.5 pound Ground pork
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 1 cup Dry red wine
- 1 cup Beef stock
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, celery, and carrot. Cook together until the vegetables are soft, another 5 minutes.
Increase the heat to medium-high and add the ground beef and pork. Brown the meats, breaking up any large chunks with a spoon, until no pink remains.
Stir in the tomato paste, cooking for about 2 minutes until it is well incorporated and starts to caramelize.
Add the crushed tomatoes and red wine, scraping any browned bits from the bottom of the pot.
Pour in the beef stock, then add the oregano, basil, salt, and pepper.
Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and let the ragu cook slowly for 1.5 to 2 hours, stirring occasionally, until the sauce has thickened and the flavors have developed.
Adjust seasoning to taste and stir in freshly chopped parsley before serving.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 4219 mg | 183% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 48.9 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5330 mg | 113% | |
*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.
