Keto Bolognese Sauce
Welcome to keto meals and recipes dot com. Today, we are featuring
how to make keto bolognese sauce, which we will serve on top of zoodles.
The macronutrient ratio for the Bolognese sauce is four point three to one,
with three point six total carbs per serving. As you can see, this meets all the criteria for even the most
restrictive ketogenic diet. Before beginning to cook, prepare and measure your ingredients carefully.
Step one is to make the soffritto. Use a large, deep, heavy-bottomed pot.
Preheat the pot, add the oil, and, once the oil is simmering, add your grated carrots.
Stir the carrots into the oil and simmer for two minutes, then add the garlic.
Stir with the carrots and simmer for two more minutes before you add your next
ingredient, the diced onion. Stir and cook the onions for two minutes until they are translucent,
before you add the diced celery, which you also stir and simmer. Next, add your salt, pepper and dried oregano.
Stir and simmer for five minutes.
This recipe is easy to make but time-consuming, since everything has to be done with low heat and at a simmer.
Now we make a clearing in the center by moving the soffritto to the perimeter of the pan.
To this clearing, add the bacon which you have chopped into small pieces.
Alternatively, if you choose, you can substitute the bacon with either thinly sliced pork belly or pancetta.
Spread out the bacon evenly across the center clearing.
Tossing with your spatula, cook until the bacon is starting to look crispy. At this point, stir the bacon and
soffritto together and make a second clearing in the center of the pan
to make room for the ground beef, which you will be adding next.
From time to time, stir the ground beef as it’s browning, but be careful not to mix it with the soffritto mix.
While your ground beef is browning, take the can of whole San Marzano tomatoes and puree them. I strongly
suggest you buy the whole tomatoes, rather than the chopped or pureed. The reason for this is because in the canning process
the best and the highest quality tomatoes are used for the whole version and
the lesser quality tomatoes are used in the preparation of the chopped or the pureed versions.
When the ground beef is thoroughly cooked, combine it with the soffritto sauce.
At this point add your pureed tomato sauce.
To de-alcoholize your wine, bring it to a gentle simmer for about five minutes over medium-low heat.
Next add the de-alcoholized boiled red wine and the Worcestershire sauce.
Stir. Put a lid on the pot and continue cooking on low heat for about two hours.
Don’t forget to stir occasionally, and if too much water has evaporated add more water if needed.
By the time that your bolognese is done,
less than 1/4 of your liquid should have evaporated.
When the bolognese sauce is completed, turn off your heat and pour in your cream.
Stir very well, and this will make it nice and creamy and rich.
Serving sizes will depend on you. I
Average between half a cup to one cup, depending if I’m feeding an adult male, or female, or a child.
Bolognese is excellent on zoodles. Top with parmesan. The Lemony panna cotta would make a very nice dessert for this meal.
The description below has a link to my blog where you can get the printed recipe. See you next time, and thank you for watching.