Low Carb Classic Italian Ragu

Savor the rich, hearty flavors of this Low Carb Classic Italian Ragu—a keto-friendly twist on the beloved Italian comfort food. Made with a perfectly balanced blend of ground beef and pork, this slow-simmered sauce is infused with the aromatics of garlic, onion, and celery, and elevated with red wine, beef broth, and a medley of dried herbs. The addition of fresh basil at the end brings a burst of brightness that complements the robust, tomato-based sauce. Whether served over zucchini noodles, cauliflower rice, or another low-carb base, this ragu is a satisfying, low-carb dinner option that doesn’t compromise on tradition or taste. Perfect for meal prepping or a cozy family meal, this recipe delivers bold flavors and authentic Italian warmth in every bite.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 1 small Carrot, finely chopped
• 1 stalk Celery stalk, finely chopped
• 3 cloves Garlic cloves, minced
• 500 grams Ground beef
• 300 grams Ground pork
• 2 tablespoons Tomato paste
• 400 grams Canned crushed tomatoes
• 125 milliliters Red wine
• 250 milliliters Beef broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 10 leaves Fresh basil leaves, chopped

Directions

Step 1

Heat the olive oil in a large, heavy pot over medium heat.

Step 2

Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 10 minutes.

Step 3

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 4

Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned, about 10 minutes.

Step 5

Stir in the tomato paste and cook for 2 minutes to caramelize.

Step 6

Add the red wine and bring to a simmer, scraping the bottom of the pot to mix in the browned bits. Cook for 5 minutes until the liquid is reduced.

Step 7

Pour in the crushed tomatoes and beef broth, and add the dried oregano, thyme, bay leaf, salt, and black pepper. Stir to combine.

Step 8

Reduce the heat to low, cover the pot, and let the ragu simmer for at least 1.5 hours, stirring occasionally.

Step 9

Remove the lid for the last 30 minutes of cooking to thicken the sauce if desired.

Step 10

Remove the bay leaf and adjust seasoning to taste.

Step 11

Stir in fresh basil leaves just before serving.

Step 12

Serve the ragu over your choice of low-carb noodles or cauliflower rice.

Nutrition Facts

Serving size	(1833.0g)

Amount per serving	% Daily Value*
Calories	2582.8

Total Fat 180.9g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 624.0mg	0%
Sodium 4406.0mg	0%
Total Carbohydrate 51.8g	0%
Dietary Fiber 12.7g	0%
Total Sugars 27.8g
Protein 173.2g	0%

Vitamin D 0IU	0%
Calcium 359.2mg	0%
Iron 17.9mg	0%
Potassium 3588.3mg	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: 64.4%

Protein: 27.4%

Carbs: 8.2%