Today, I'm bringing you a taste of Italy with an absolutely delicious recipe for Authentic Bolognese Sauce. But guess what? This one's not just any random sauce—it's low carb and gluten-free, making it a perfect fit for those looking to enjoy Bolognese meat sauce!
This hearty and savory sauce is a classic in Italian cuisine, known for its rich taste and tender texture. Made with a combination of shredded carrots, onions, shallots, celery, and savory meat simmered to perfection, it is the perfect companion to your favorite pasta dishes.
This Authentic Bolognese Sauce Recipe Is: Low Carb and Gluten Free
Table of Contents
5 Reasons to Love This Recipe
Here are some fantastic reasons why you'll love this recipe:
- All-day recipe reduced to 1 hour!
- Low carb presentation with zoodles!
- One pan preparation!
- Layer upon layer of flavor.
- Thick, rich sauce that is very comforting and filling
Is Authentic Bolognese Sauce Low-Carb?
Yes, Bolognese sauce is low in carbs, with under 4g per serving, making it great for low carb and keto diets. You can lower the carbs by changing onions to something else, using lemon juice instead of balsamic vinegar, and more. It's a perfect choice for a low carb or keto diet.
Authentic Bolognese Sauce Ingredient List
To make this recipe for authentic Italian Bolognese sauce, you'll need the following ingredients:
For the ground beef:
- 1 pound ground chuck
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 tablespoon granulated garlic powder
- 1 tablespoon granulated onion powder
- 1 teaspoon kosher salt
For the ground pork:
- 1 pound ground pork
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon dried basil
For the Bolognese sauce:
- ½ cup beef stock
- 1 14.5 ounces can fire roasted diced tomatoes
- 1 cup heavy cream
- 1 carrot, peeled & shredded
- 2 celery stalks, washed & shredded
- ½ onion, (Spanish), peeled & shredded
- 1 shallot, peeled & shredded
- 4 garlic cloves, sliced thin
- 2 tablespoons tomato paste
- 1 teaspoon anchovy paste
- ¼ teaspoon balsamic vinegar
- 1 bay leaf
Ingredient Substitutions
Missing out on any of the ingredients above? Try these easy substitutions:
- Ground beef and pork: You can opt for all ground beef or pork or swap with ground chicken or turkey.
- Olive oil: Substitute with clarified butter , ghee or MCT oil for a different flavor profile.
- Fire roasted tomatoes: Regular canned diced tomatoes will work fine if you don't have fire roasted tomatoes. To add depth, sprinkle in a pinch of smoked paprika.
- Balsamic vinegar: Do you lack balsamic vinegar? Try apple cider vinegar, red wine vinegar, or a quick squeeze of fresh lemon juice instead.
- Dried herbs: If you prefer fresh herbs, use them instead of dried ones. The ratio is approximately 3 parts fresh herbs to 1 part dried herbs.
Additional Ingredients
Enhance the flavor of this American meat sauce by adding these optional ingredients:
- Veggies: Add chopped mushrooms, red bell peppers, or zucchini (seeds removed) for flavor and nutrition.
- Proteins: Use ground chicken or turkey with added butter for richness. Add bacon bits for extra flavor.
- Dairy: Enhance richness by simmering with a Parmesan cheese rind. Stir in fresh ricotta cheese before serving for a creamy finish.
Note: Optional ingredients are just there to enhance the flavor profile; they are not part of the original recipe.
Cooking Tools Required
To make this traditional Bolognese recipe, you will need the following cooking tools:
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Vegetable peeler
- Grater (for shredding vegetables)
- Saucepan (for heating heavy cream, if necessary)
- Serving bowls or plates
How to Make Authentic Bolognese Sauce: Complete Cooking Guide
Cooking Methods
- Simmering
Preparation Steps
- Gather all the ingredients and tools required for this recipe.
- Peel and shred carrots, celery stalks, onions, and shallots.
- Thinly slice garlic cloves.
Cooking Instructions
- Using a Dutch oven or other large, heavy bottom pot, heat the olive oil over medium-high heat. Add the ground beef when the oil shimmers. Break up and stir for 2 minutes. Add the remaining ingredients in the beef section. Cook for another 3-4 minutes or until the beef has browned. Remove from the pan and set aside.
- Add the ground pork. Break up and add the remaining ingredients in the pork section. Cook for another 5-6 minutes or until lightly browned.
- Add the shredded carrots, celery, onion, and garlic. Cook for 4-5 minutes.
- Increase the heat to high. Add in the red wine. Reduce until most of the liquid has been absorbed.
- Reduce the heat to low. Add diced tomatoes, tomato paste, anchovy paste, bay leaf, and balsamic vinegar. Simmer for 30 minutes to an hour.
- Add in the cream and stir. Simmer for 10 minutes. Taste the sauce, adjust the seasonings, and taste again.
- Add the beef back in when all the other ingredients are cooked, and it is time to combine everything.
- Serve hot over fresh zoodles, noodles, or polenta. Enjoy and happy eating!
Step 1: Use the shredding attachment for your food processor. It is easier than chopping everything by hand for this recipe and makes for a more supple sauce.
Step 2: Simmering builds the flavor in a bolognese sauce. If you plan on cooking the recipe longer than an hour, extend the simmer before the cream is added.
Step 3: Add the cream and stir immediately. You will see the color lighten immediately, but it will darken after a few minutes.
💡 My Pro Tip
Shredding veggies intensifies flavors! Use a box grater or food processor shredding blade to increase surface area, enhancing flavor integration and sauce thickness rapidly. This technique quickly infuses your Bolognese with incredible depth.
⏲️ Time-Saving Tips
- Swap the box grater for a food processor equipped with a shredding blade to slash prep time.
- Speed things up using jarred minced garlic and your favorite store-bought Italian seasoning mix.
- Maximize efficiency by doubling the recipe and freezing extra batches for easy dinners on busy days.
What to Serve With Bolognese Sauce?
Bolognese sauce goes well with a variety of dishes. Here are some low-carb food pairings for this recipe:
- Zucchini Noodles (Zoodles): Make Bolognese pasta by pairing this delicious meat sauce and zoodles. It's a staple in my kitchen!
- Grilled Asparagus: Grilled asparagus, with its smoky charred flavor, offers a delightful contrast to the richness of Bolognese meat sauce, providing a light and refreshing side dish.
- Cauliflower Puree: Creamy cauliflower puree serves as a velvety canvas for the robust flavors of this chunky sauce, creating a luxurious pairing.
- Spiralized Asian Carrot Salad: The Spiralized Asian carrot salad makes for an ideal companion to this delicious sauce, offering a harmonious blend of flavors and textures.
- French Haricot Verts: You can pair French Haricot verts with my Italian meat sauce for a sophisticated twist on your meal.
Storage and Reheating the Tips
Storage Tips:
- Once cooled to room temperature, store Bolognese sauce in an airtight container in the fridge for up to a week. Freeze nearing the end of the week to prolong freshness.
Freezing Tips:
- Portion cooled Bolognese sauce into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Tips:
- Reheat in a saucepan over low heat, stirring occasionally. If the sauce thickens too much, add a tablespoon or two of water until the desired consistency is reached.
- In the microwave, use a microwave-safe container with a lid. Heat on high for 2 minutes, stir, and heat another 1-2 minutes until warmed. (Low heat in a saucepan: 2-3 minutes, stirring. Microwave: 2 minutes, stir, 1-2 minutes).
Recipe Conclusion
Now that you have this Authentic Bolognese sauce recipe in your cooking toolkit, it's time to jump into a world of flavor and fun with Italian dishes! Make a batch of this tasty Italian sauce, and let your sense of taste go on a yummy adventure. Whether you're a seasoned cook or new to the kitchen, this recipe will surely impress with its simplicity and deliciousness.
So what are you waiting for? Gather your ingredients, start up the stove, and get ready to experience the magic of homemade meat sauce. Try this recipe today, and let me know how it turns out. You can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let's explore food together.
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FAQs
Authentic Bolognese sauce is a rich, meat-based pasta sauce originating from Bologna, Italy, typically made with ground meat, onions, celery, carrots, tomatoes, and a touch of milk or cream.
Yes, traditional Bolognese sauce has tomatoes, usually canned, diced, or in the paste form. They add depth of flavor and richness to the sauce.
Authentic Bolognese Sauce 🍲
Ingredients
Authentic Bolognese Sauce Ingredient List
For the ground beef:
- 1 pound ground chuck
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 tablespoon granulated garlic powder
- 1 tablespoon granulated onion powder
- 1 teaspoon kosher salt
For the ground pork:
- 1 pound ground pork
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon dried basil
For the Bolognese sauce:
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 cup heavy cream
- 1 carrot peeled & shredded
- 2 celery stalks washed & shredded
- ½ onion (Spanish), peeled & shredded
- 1 shallot peeled & shredded
- 4 garlic cloves sliced thin
- ½ cup beef stock
- 2 tablespoons tomato paste
- 1 teaspoon anchovy paste
- ¼ teaspoon balsamic vinegar
- 1 bay leaf
Instructions
Preparation Steps
- Gather all the ingredients and tools required for this recipe.
- Peel and shred carrots, celery stalks, onions, and shallots.
- Thinly slice garlic cloves.
Cooking Instructions
- Using a Dutch oven or other large, heavy bottom pot, heat the olive oil over medium-high heat. Add the ground beef when the oil shimmers. Break up and stir for 2 minutes. Add the remaining ingredients in the beef section. Cook for another 3-4 minutes or until the beef has browned. Remove from the pan and set aside.
- Add the ground pork. Break up and add the remaining ingredients in the pork section. Cook for another 5-6 minutes or until lightly browned.
- Add the shredded carrots, celery, onion, and garlic. Cook for 4-5 minutes.
- Increase the heat to high. Add in the red wine. Reduce until most of the liquid has been absorbed.
- Reduce the heat to low. Add diced tomatoes, tomato paste, anchovy paste, bay leaf, and balsamic vinegar. Simmer for 30 minutes to an hour.
- Add in the cream and stir. Simmer for 10 minutes. Taste the sauce, adjust the seasonings, and taste again.
- Add the beef back in when all the other ingredients are cooked, and it is time to combine everything.
- Serve hot over fresh zoodles, noodles, or polenta. Enjoy and happy eating!
Notes
If you're a fan of this recipe, I'd love to hear from you! Got any tips to make it lower in carbs? Please leave a comment below! Have a fantastic day cooking!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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17 Responses
I'm so happy you shared this recipe! It looks delicious.
The first time I made authentic bolognese was during my culinary program. I had no idea that cream was added until then, and loved it.
I unfortunately lost the recipe from the program, so I'll be bookmarking your's to make sometime soon!
Hi Michelle:
Thank you for posting.
Did you try the recipe? How was it?
Have a great day in the kitchen!
Scott
This was the best. I'd make it again in a heartbeat!
Hi Casey:
I love it on my zoodles, I think it's delightful.
Thank you for taking the time to write your thoughts.
Happy eating!
Scott
So good. I would make it again in a heartbeat as well. The last bolognese I made took all day and didn't taste nearly as good as this.
Hi Sam:
It is delicious, indeed. Thank you for your appreciation.
Have a wonderful day in the kitchen!
Scott
In the picture of the simmering process I see a fresh Bay leaf, but in the recipe you don't see it anywhere? Did you forget to put it in the instructions? If so how many Bay leaves do you use?
Hi Beckey:
You're right! I did not put that into the recipe (which I just corrected). There is one bay leaf in there. Although that looks like a fresh bay leaf, I actually picked it a year earlier from a tree in France. For some reason it just stayed a little more green than the others.
Thanks so much and have a great day in the kitchen-
Scott
When do you add the beef back in? It says to remove from the pan before moving on to the pork, but doesn't say when to add it back in. Looking forward to making this!
Hey Stacy:
Add the beef back in when all the other ingredients are cooked and it is time to combine all the ingredients back together. We will go in and update the recipe- thanks for noticing!!
Have a wonderful day in the kitchen!
Scott
I am making the recipe right now. I can’t wait to try. Thanks for posting
Hi Jeri,
I hope you loved the bolognese. How was it?
Thank you for stopping by and happy cooking!
Scott
This was just fantastic !! Awesome flavors throughout, Thanks for posting.
Hi Ewen,
So happy to hear that. Have you tried any other recipes that I've made?
Thank you for sharing. Have a marvelous day!
Scott
I have made this dish over and over for a few years now. It is my go to recipe when I want something delicious and don’t want to spend all day in the kitchen. Anytime I have friends over, they want me to make this dish. Thank you...thank you...thank you!
Made this Bolognese sauce again today, and it’s just as amazing every time. Could you suggest a good side salad?