Today I’m back with another traditional Italian recipe for you – Bolognese sauce. Bolognese is probably the most widely-known and popular Italian dish in the world… Well, besides pizza. Even if we can’t have regular pasta on Keto, this shouldn’t prevent us from pouring a generous serving of this deliciousness. Over a plate of zoodles, of course!
I tried to keep it as close to an authentic Bolognese recipe as I only could. By pretending like Italians aren’t responsible for the invention of literally the least Keto-friendly foods, like pasta, pizza, along with 109 different ways of eating bread. So, this is what (in my mind) Bolognese would be like if Italians believed in Keto.
Keep in mind that real Bolognese sauce takes up to 4 hours to cook. However, if you’re short on time (or aren’t ready to go to such extremes for authenticity) you may remove it after an hour… Or whenever you think it’s done to your liking.
Keto Bolognese Sauce
- ¾ lbs ground beef 70/30 or 80/20
- 1 cup heavy cream
- 1 cup canned tomatoes diced, with juice
- 1 cup dry white wine
- ½ white onion chopped
- ⅔ cup celery chopped
- 3 tbsp butter
- 1 tbsp olive oil
- parmigiano-reggiano cheese for garnish grated
- ⅛ tsp nutmeg
- salt, pepper to taste
- Place a large pan over medium heat and add oil, butter and onion to it. Cook until onion becomes transluscent, stirring constantly. Add celery and continue cooking for two more minutes.
- Add ground beef and season with salt and pepper. Cook until beef is no longer red, breaking up the clumps with a spatula.
- Pour in heavy cream and bring to a simmer. Stirring often, keep simmering until almost all cream evaporates.
- Add nutmeg and stir to combine with the rest of the sauce.
- Pour in white wine and do the same thing we did with the cream – simmer and stir, until it evaporates.
- Time to add our tomatoes! Pour them in and stir well.
- Bring the sauce to a simmer and turn the heat to low. Continue to cook for up till 3 more hours, tasting time to time. While real Bolognese sauce takes 4 full hours to cook, you may remove the sauce from the heat sooner, if you find that it's done to your liking.
- Troubleshooting tip: if your sauce begins to dry out before 3 hours have passed, feel free to add a little water, to keep it from sticking. Just make sure it's all evaporated before you remove the finished product from the stove.
- Serve on top of zucchini noodles, garnished with freshly grated parmigiano-reggiano.