The Ultimate Keto Bolognese
A rich, comforting, and deeply savory keto bolognese made in under 40 minutes. Serve this creamy meat sauce over fresh zucchini noodles for a satisfying low-carb dinner.
Ingredients
Sauce Base
- 4 ounces beef bacon Chopped small
- 1 cup yellow onion Finely chopped
- 1 pound ground beef 80/20 blend preferred
- 1 tablespoon garlic Freshly minced
- 1/4 teaspoon crushed red pepper flakes Adjust for desired spice level
- 1 tablespoon Italian seasoning Dried herb blend
- 1 teaspoon fresh rosemary Finely minced
Liquids & Tomatoes
- 1 1/4 cups beef broth Rich and low-sodium
- 1 28-ounce can crushed tomatoes High-quality brand preferred
- 2 tablespoons tomato paste Adds concentrated flavor
- 2 teaspoons salt Kosher salt works best
- 1/2 teaspoon black pepper Freshly cracked
Creamy Finish & Noodles
- 4 medium zucchini Freshly spiralized
- 1/4 teaspoon nutmeg Ground perfectly fine
- 1 cup heavy cream Full fat is essential
- 1/2 cup Parmesan cheese Freshly grated for garnish
- 1 handful fresh basil Roughly chopped for garnish
Instructions
- Render the Bacon: Grab a large, heavy-bottomed skillet or a wide pot and place it over medium heat. Toss your chopped beef bacon into the pan and let it slowly melt its fat. Once crispy, remove the beef bacon with a slotted spoon and set it aside on a paper towel-lined plate.
- Soften the Aromatics: Leave the flavorful rendered fat in the skillet. Drop your chopped yellow onion directly into the hot oil. Sauté for about seven minutes until soft and translucent. Remove the onions and place them on the same plate as your beef bacon.
- Brown the Beef: Add your ground beef to the hot skillet. Break the meat apart with a sturdy wooden spoon as it cooks. Keep cooking until no pink remains and the beef turns a rich brown color.
- Toast the Spices: Toss the minced garlic, crushed red pepper flakes, Italian seasoning, and fresh rosemary into the pan. Stir everything constantly for about two minutes. Toasting the dry herbs in a hot pan wakes them up and releases their natural oils.
- Deglaze and Simmer: Pour the beef broth straight into the hot skillet and use your wooden spoon to scrape all the dark, sticky brown bits from the bottom. Toss the cooked beef bacon and onions back in. Stir in the crushed tomatoes, tomato paste, salt, and black pepper. Bring to a gentle boil, drop the heat to a low simmer, and let it cook uncovered for ten minutes.
- Prepare the Zucchini Noodles: While the sauce simmers, grab your spiralized zucchini. If you like them firm, put them raw in your serving bowls. If you want them softer, microwave them in thirty-second bursts until tender.
- The Creamy Finish: Sprinkle the ground nutmeg evenly over the top of the sauce. Pour in the heavy cream and stir gently. Let it simmer for another fifteen minutes until incredibly thick. Serve hot over zucchini noodles, garnished with grated Parmesan and fresh basil.
Notes
Chef's Tips:
1. Do not rush the final simmer. Letting the cream reduce slowly helps the sauce coat the noodles perfectly. A watery sauce just slides off your zucchini.
2. Grate your own cheese. Pre-packaged grated cheese has anti-caking powders on it and refuses to melt smoothly.
3. This meat sauce is highly versatile. Try it over roasted cauliflower florets, a baked spaghetti squash, or packaged almond flour pasta.
1. Do not rush the final simmer. Letting the cream reduce slowly helps the sauce coat the noodles perfectly. A watery sauce just slides off your zucchini.
2. Grate your own cheese. Pre-packaged grated cheese has anti-caking powders on it and refuses to melt smoothly.
3. This meat sauce is highly versatile. Try it over roasted cauliflower florets, a baked spaghetti squash, or packaged almond flour pasta.