Welcome to my recipe for Classic Beef Bolognese Sauce. This sauce is perfect served with Courgette (Zucchini) noodles – Zoodles, to make a low-carb meal however it is also yummy with spaghetti making it into a classic spaghetti Bolognese, (but not low-carb). You could also use this sauce in my low-carb Lasagne so make up a batch and store half for a meal later in the week or freeze it for another day. 12.5 net carbs per portion.
I like to add a few mushrooms just because I like them but these are completely optional.
TIP: I prefer to finely chop the garlic cloves as opposed to crushing them as I think they keep their taste better; however this is a personal preference and you may find it easier and quicker to use a garlic press.
If you want to make this dish really authentic and special then you could use 2 glasses of red wine instead of stock, but this would add about 50 carbs to the meal for 4.
This sauce is not as quick to make as using a jar from the supermarket but it is far more authentic and full of goodness without the additives from the jar sauces.
A traditional Beef Bolognese only 12.5 net carbs per portion.
- 2 Tbsp Olive oil
- 1 Medium Red onion - chopped
- 2 Cloves Garlic - chopped
- 1 Large Carrot - peeled and grated
- 2 Large Mushrooms - small dice
- 100 Gm Pancetta - small dice
- 1 Tsp Dried Italian herbs
- Salt and pepper for seasoning
- 400 Gm Minced beef
- 1 Tbsp Tomato puree
- 400 Ml Beef stock
- 400 Gm Chopped tinned tomatoes
- Parmesan cheese for serving as required
In a saucepan, gently heat the olive oil and add the onions and sauté slowly until they are transparent. Do not caramelise the onions.
Add the garlic, grated carrot, mushrooms and pancetta and cook through for a further 2 minutes.
Stir in a good spoonful of herbs and season with salt and pepper.
Add the minced beef, stirring in all the ingredients in the pan. Leave the beef to cook and brown off all over. You need to ensure even distribution of colour so give it a stir every 2 or 3 minutes.
Strain your meat mixture to remove any fat in the pan and then return to the pan.
Stir in the tomato puree, beef stock and tinned tomatoes. Cook on a simmer for 15 minutes, giving it a thorough stir about half way through cooking.
Serve hot straight away with your chosen pasta (not low carb option) or courgette Zoodles to make it low carb; sprinkle with Parmesan cheese or use as a lasagne filling.
Nutrients per serving of Bolognese sauce only
Fat (g) 18.3
Net Carbs (g) 12.5
Protein (g) 39