Ragù Alla Bolognese (Keto-Friendly Bolognese Sauce)

Prep Time 30

Course dinner

Cuisine Italian

Servings 6

Calories 487 kcal

3-4 tbsp Olive Oil
50 grams Finely Diced White Onion
50 grams Finely Diced Carrot
50 grams Finely Diced Celery
1 lbs Ground Pork
1 lbs Regular Ground Beef (Not Lean)
1 Cup Dry White Wine
1 28 oz Can Italian Tomatoes I buy canned whole tomatoes purèe them before adding it to the sauce.
Pinch Black Pepper To Taste.
Salt To Taste. I usually start with 1/2 tsp and adjust/add more throughout the cooking process. I typically use about 1 1/2 tsp total.

Heat oil in a large pot over medium heat.
Add finely diced onion, carrot and celery to the pot and saute for 3-5 minutes until onions are translucent.
Add the ground beef and pork to the pot and break apart with a wooden spatula until crumbled and browned. Season with salt and pepper.
Add 1 cup of dry white wine to the mixture,partially cover and let simmer for 10-15 minutes, until the smell of the alcohol is gone.
Add purèed tomatoes to the sauce and simmer. Once simmer, adjust seasoning as needed.
The ragu needs to simmer for 2-3 hours (partially covered). Throughout the cooking process you will need to add a splash of hot water to keep the reduction going.
The finished ragu should resemble a thick stew.
Use for lasagna or with your favorite low carb pasta and enjoy!

Nutrition Information Per Serving (6 Servings):
*Total batch should make about 6 cups of ragu*

Net Carbs:5.4g /Serving

Nutrition Information: Per Batch