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Keto Bolognese Sauce

Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Course: Main Course, Sauce
Cuisine: Italian
Servings: 6


  • 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
  • cup celery chopped
  • 3 tbsp butter
  • 1 tbsp olive oil
  • parmigiano-reggiano cheese for garnish grated
  • 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.