Keto Classic Italian Ragu

Indulge in the rich, heartwarming flavors of Keto Classic Italian Ragu, a low-carb twist on a timeless favorite. This recipe combines ground beef and pork with aromatic vegetables, garlic, and herbs, simmered to perfection in a luscious tomato and red wine sauce. Perfect for keto enthusiasts, this ragu skips the traditional pasta and pairs beautifully with zucchini noodles or your favorite keto-friendly base. With a long, slow simmer that develops layers of bold, earthy flavor, this dish is ideal for meal prepping or a cozy dinner. Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese for a satisfying, guilt-free Italian feast.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium celery stalk, finely chopped
• 1 small carrot, finely chopped
• 3 large garlic cloves, minced
• 1 pound ground beef
• 1 pound ground pork
• 1 cup red wine, dry
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 0.5 cup Parmesan cheese, grated (optional, for serving)

Directions

Step 1

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened and translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the ground beef and ground pork to the pot. Break the meat apart with a wooden spoon and cook until browned all over, around 10 minutes.

Step 5

Pour in the red wine and increase the heat to high to bring to a simmer. Let the wine cook off for about 5 minutes, allowing the alcohol to evaporate, and the mixture reduces slightly.

Step 6

Stir in the tomato paste, crushed tomatoes, and beef broth. Mix until well combined.

Step 7

Add the bay leaf, oregano, basil, salt, and pepper. Stir the mixture and bring it to a gentle simmer.

Step 8

Reduce the heat to low, cover the pot partially, and let the ragu simmer for approximately 90 minutes, stirring occasionally. This will allow the flavors to develop and the sauce to thicken.

Step 9

Remove the bay leaf from the sauce. Taste and adjust the seasoning if necessary.

Step 10

Stir in the chopped parsley just before serving.

Step 11

Serve the ragu hot over zucchini noodles, shirataki noodles, or any other preferred keto-friendly base. Top with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(2233.9g)

Amount per serving	% Daily Value*
Calories	3536.6

Total Fat 238.1g	0%
Saturated Fat 93.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 800.8mg	0%
Sodium 5820.1mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 12.3g	0%
Total Sugars 25.0g
Protein 249.5g	0%

Vitamin D 47.6IU	0%
Calcium 1728.4mg	0%
Iron 18.5mg	0%
Potassium 3361.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 29.6%

Carbs: 7.0%