Discover an easy Bolognese sauce recipe, low-carb, homemade, and ready in 30 minutes. Perfect with zoodles for a healthy meal.
Ingredients
- 1 lb ground beef (500g) or a 50/50 beef-pork mix, freshly minced by your butcher
- 1 lb crushed natural tomatoes (500g)
- 3 tbsp tomato paste (50 g)
- 1 onion (medium) finely chopped
- 1 carrot (medium) finely chopped
- 1 celery stalk finely chopped
- 1 garlic clove minced
- 2 tablespoons extra virgin olive oil
- 4 tbsp white wine (50 ml) optional, omit for paleo
- 1/4 teaspoon sea salt adjust to taste
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon dried oregano plus fresh oregano leaves for garnish, optional
Instructions
Wash, peel, and finely chop onion, carrot, celery, and garlic. Alternatively, pulse in a food processor for a finer texture.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped vegetables and a pinch of salt. Sauté for 5–7 minutes until softened, stirring occasionally.
Add ground beef (or beef-pork mix) to the skillet. Cook for 5–7 minutes, stirring to break up clumps, until browned.
If using, pour in white wine and let it evaporate for 1–2 minutes. Stir in tomato paste and crushed tomatoes. Mix well.
Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens.
Add white pepper, dried oregano, and adjust salt to taste.
Rest and Serve: Let the sauce rest for 5 minutes to enhance flavors.
Serve over zoodles (see below), sprinkle with grated cheese, and garnish with fresh oregano leaves (optional).
Refrigerate in an airtight container for 4 days. Freeze for up to 3 months; thaw in the fridge before reheating.
Nutrition
Calories209 kcal
Carbohydrates8 g
Protein11 g
Fat15 g
Saturated fat5 g
Cholesterol40 mg
Sodium240 mg
Potassium432 mg
Fiber2 g
Sugar4 g
Vitamin A1492 IU
Vitamin C8 %
Calcium41 %
Iron2 mg
