Keto Bolognese Sauce
This recipe is NOT difficult, despite what it seems at first sight. This recipe also does not require much time from step 1 to 12 (the preparation process). Remember that working with whole foods and fresh ingredients will always require a bit of chopping, dicing, etc., but you will be rewarded with an incredible taste and food that is really good for you! Therefore, take your time and be satisfied with the results.
In Italian cuisine, the step-by-step instructions given in order (as written above) should be followed as accurately as possible to ensure the best results. Please use slow fire for the steps as indicated. Yes, it takes a little more time, but using even medium low heat will burn or char the ingredients and change the flavor. Italians take their time when they cook because the secret lies in fresh ingredients cooked and mixed.
Now to get some information of general interest:
For starters, a soffritto, also known as the “Holy Trinity of Italian cuisine” consists of three ingredients that are often skipped together, which creates a flavor base for the rest of the ingredients in the recipe. A sofrito can be made with spices, herbs or vegetables. A soffritto is usually cooked in olive oil or unsalted butter. As in this vegetable sofrito, the three main ingredients are carrots, celery and onion. The traditional ratio is 1: 1: 2, but because I reduced the carbohydrates from the carrots and onions, I added a little more celery.
The Italian word soffritto means to fry slowly, which explains the process of slow cooking of the vegetables in oil until a smooth stage that allows the individual flavors to be released.
Suggestion of previous preparation:
Finally, an idea of preparation to make your next batch of Bolognese sauce easier and faster: while preparing your sofrito, simply double the ingredients and use one half for the previous recipe and the other half for the next. Place the additional ingredients of the sofrito in the freezer bag and your batch will be ready to freeze the next time you want to prepare the Bolognese sauce. You could make several additional batches while you’re at it … just a thought. Frozen stir-fry will last several months in your freezer if stored properly.
Note about serving sizes: 2400 g of bolognese sauce will produce roughly;
15 servings @ 150 g
14 servings @ 175 g
12 servings @ 200g
75 g (1/2 cup) chopped onion
50 g (1/3 cup) chopped carrots
100 g (1 cup) chopped celery stalk
20 g (1 oz) fresh garlic
80 g (3 oz)
8 g (1 tsp)
2 g (1 tsp) ground black pepper
650 g (1 1/2 lb) medium ground beef
175 g (6 oz) chopped pork belly slices (or pancetta)
4 g (1 tbsp) dried oregano
10 g (2 tsp) Worcestershire sauce
500 g (2 cups) pureed canned whole San Marzano tomatoes – (remove water to weigh whole tomatoes, then puree adding back the water)
100 g (1/2 cup) dry red wine – dealcoholized
800 g (3 to 4 cups) water (more if too much evaporates)
110g (1/2 cup) heavy cream
Step 1: Soffritto Base
1. It is highly recommended that you prep all the ingredients and have them ready before you begin to cook. This will make it easier, faster and you will not scorch anything (scorched vegetables ruin the taste of the Bolognese sauce)
2. Grate the carrots, garlic, onions and celery. Place each ingredient in a distinct pile and set aside while you prep the rest of the ingredients (Grating or if you prefer chopping very thinly, will enhance the release of the flavors as you cook them in turn).
3. Use a large and deep heavy-bottomed pan over medium heat for about 5 minutes. Reduce heat to low and pour in your olive oil.
4. When oil is simmering, add in the carrots, garlic celery and onions. Stir and cook over low heat until onions are translucent (do not brown).
5. Add the garlic, salt and pepper and stir. Continue cooking over low heat for about 2 minutes.
6. Add the oregano, stir and cook for 2 more minutes. (The process of adding one or two ingredients at a time allows for the flavors to be released and incorporated before the next ingredient is added – this adds to the complexity of the flavor.)
Step 2: Adding the meat
7. Make a clearing in the center of the soffritto base and add the pork belly/pancetta (which has been chopped into small pieces for faster frying and better texture). Cook until the pork belly/pancetta is crispy and browned like bacon.
8. Stir the soffritto and pork belly/pancetta together and then make a second, larger clearing in the center of the pan.
9. Now add the ground beef and cook until it is completely cooked and browned. By the time the ground beef is done most of the juices will have evaporated.
10. While the ground beef is cooking, add your red wine to a small pot. Over low heat “cook” the wine for about 5-10 minutes. Simmering over lower heat is better but takes a bit longer. This will de-alcoholize the wine, (removing the carbs in the alcohol content) and leave the rich wine flavor which is necessary to flavor this sauce and give it an authentic Italian taste.
11. When the ground beef in thoroughly cooked, stir all the ingredients together and cook for 2 minutes before adding anything else.
12. Next, add the pureed tomatoes, water, wine and Worcestershire sauce, stir everything together.
13. Put a lid on the pot and continue cooking on low heat for about 2-3 hours, stirring and checking for water evaporation periodically. Add more water if necessary. By the time it is done your water should have been reduced by less than a quarter. Your total yield should be about 2400 g when done. NOTE: Last addition of water should not be less than a half hour
Step 3: Adding the cream
14. When your Bolognese sauce is done, turn off the heat and let stand for about 10 minutes before adding the cream. Stir the cream into the sauce as you are pouring it so that the cream does not cook. This will lighten the color of the sauce but adds a rich creamy texture to the final sauce.