Introduction
While traditional Bolognese sauce has graced Italian tables since the 18th century, this modern adaptation proves that classics can evolve without losing their soul. Born in Bologna, the original ragù alla bolognese was a slow-cooked meat sauce served over pasta. This keto version preserves the sauce's rich heritage while embracing contemporary dietary preferences by pairing it with spiralized zucchini, known as 'zoodles.' The switch from pasta to vegetables not only makes the dish keto-friendly but also adds a fresh, light dimension that many find even more appealing than the original. The sauce still employs the traditional slow-cooking method, allowing the flavors to develop and meld just as they have for generations in Italian kitchens.
Ingredients
• 2 pounds ground beef (80/20 lean-to-fat ratio)
• 1 pound ground pork
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 (28-ounce) cans whole San Marzano tomatoes, crushed by hand
• 1 cup dry red wine (preferably Chianti)
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 teaspoon red pepper flakes
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 8 medium zucchini, spiralized
• 1/2 cup fresh basil leaves, torn
• Freshly grated Parmigiano-Reggiano cheese (optional)
Step 1:
Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes until vegetables are softened but not browned.
Step 2:
Add minced garlic and cook for 1 minute until fragrant.
Step 3:
Add ground beef and pork. Break up meat with a wooden spoon and cook until well browned, about 15 minutes.
Step 4:
Add tomato paste and cook for 2-3 minutes to caramelize.
Step 5:
Pour in red wine and scrape bottom of pot to deglaze. Simmer until wine is reduced by half, about 5 minutes.
Step 6:
Add hand-crushed tomatoes, bay leaves, rosemary, thyme, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat to low. Cook uncovered for 1.5-2 hours, stirring occasionally.
Step 7:
When sauce is nearly finished, spiralize zucchini into noodles.
Step 8:
Serve sauce over raw or lightly sautéed zucchini noodles, garnish with torn basil and optional Parmigiano-Reggiano.
Q: Can I make this sauce ahead of time?
A: Yes, the sauce actually improves in flavor when made 1-2 days ahead and reheated.
Q: Should I cook the zucchini noodles?
A: They can be served raw or lightly sautéed for 1-2 minutes. Avoid overcooking to prevent them from becoming watery.
Q: Can I freeze this sauce?
A: Yes, the sauce freezes well for up to 3 months. Freeze without zucchini noodles.
• For best flavor, choose grass-fed beef when possible.
• San Marzano tomatoes can be substituted with regular whole canned tomatoes.
• Ground turkey or chicken can replace pork for a lighter version.
• Yellow squash can be used in place of zucchini.
• Wine can be omitted - replace with beef broth.
• For dairy-free version, omit Parmigiano-Reggiano.
• Fresh herbs can be substituted with dried (use 1/3 the amount).
• Store-bought spiralized zucchini can be used for convenience.
Serve hot over spiralized zucchini noodles. Top with fresh basil and grated Parmigiano-Reggiano if desired.
Store sauce separately from zucchini noodles in airtight containers. Sauce keeps for up to 5 days in refrigerator or 3 months in freezer. Prepare fresh zucchini noodles as needed.
Start sauce early in the day for best flavor development. Spiralize zucchini just before serving to prevent excess moisture.
- Allow meat to brown properly before stirring for better flavor development
- Don't skip the wine reduction step as it adds crucial depth to the sauce
- Salt zucchini noodles and let drain in colander for 10 minutes if serving warm
For a spicier version, double the red pepper flakes. For a lighter option, substitute ground turkey for both meats and use chicken broth instead of wine.
Pair with a bold Italian red wine like Chianti Classico or Barbaresco. For non-alcoholic option, serve with sparkling water with lemon.
Year-round dish, best with fresh zucchini in summer months
Contains dairy if using Parmigiano-Reggiano. May contain sulfites from wine. Celery allergen present. Naturally gluten-free.
