Bolognese Meat Sauce (keto)

Name: Bolognese Meat Sauce (keto)
Prep time: 30 min
Cook time: 60 min
Yield: 750
Cuisine: Italian
Ingredients: 1/2 onions; 1/2 carrots; 2 cloves garlic; 1/2 stalk celery; 2 slices bacon; 1/2 tbsp butter, unsalted; 1 tbsp olive oil; 360 g ground beef, regular; 1/3 cup whipping cream 35%; 1/3 cup white wine; 1 cup canned tomatoes (diced); 2 tsp tomato paste; 1 tsp dried oregano; 1 pinch salt; ground pepper to taste

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100% would make this recipe again

Named after the sumptuous cooking style of Bologna (in Italy), the "Ragù Bolognese" [baw-law-NYEH-seh] is a thick, full-bodied meat and vegetable sauce, enhanced with wine and milk or cream.

Preparation : 30 min Cooking : 1 h

Best Price for 750 ml
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Ingredients

1/2	onions, finely chopped	100 g
1/2	carrots, finely chopped	50 g
2 cloves	garlic, finely chopped
1/2 stalk	celery, finely chopped	35 g
2 slices	bacon, finely chopped	40 g
1/2 tbsp	butter, unsalted	7 g
1 tbsp	olive oil	15 mL
360 g	ground beef, regular
1/3 cup	whipping cream 35%	85 mL
1/3 cup	white wine	85 mL
1 cup	canned tomatoes (diced)	260 g
2 tsp	tomato paste	12 g
1 tsp	dried oregano	1 g
1 pinch	salt	0.2 g
	ground pepper to taste [optional]

Before you start

A food processor would make chopping the vegetables easier.

Method

Finely chop the onion, carrot, garlic, celery, and bacon.
Heat the oil and butter in a saucepan over medium heat. Add the vegetables and bacon, then cook until softened, 5-6 min, with some stirring. Add the meat, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
Raise the heat to high, then add the cream. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).