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Keto Sauces

Very Personal Bolognese Sauce

I’ve been perfecting this keto Bolognese sauce for years, and it’s become a weeknight staple in my home. The combination of aromatic onion, warm harissa, and rich mascarpone creates a deeply savory sauce that clings beautifully to zucchini noodles or cauliflower rice. It’s proof that you don’t need sugar or carbs to build incredible flavor in a classic meat sauce.

15 min Prep time 30 min Cook time 45 min Total time 4 Servings 320 Calories
Very Personal Bolognese Sauce

Ingredients

  • /4 pound lean ground beef
  • yellow onion, chopped
  • tablespoons tomato paste
  • teaspoon harissa
  • tablespoon Worcestershire sauce
  • (15 ounce) can tomato sauce
  • teaspoon pressed garlic
  • tablespoon mascarpone cheese
  • pinch dried basil

Instructions

  1. Step 1

    Crumble the ground beef into a large skillet over medium-high heat. Add the chopped onion and cook, breaking up the meat with a wooden spoon, until the beef is no longer pink. Drain off any excess grease. Stir in the tomato paste, harissa, and Worcestershire sauce, mixing until everything is well combined. Pour in the tomato sauce and add the garlic

  2. Step 2

    give it a good stir. Reduce the heat to low and let the sauce simmer gently for about 15 minutes, allowing the flavors to meld. Next, stir in the mascarpone cheese until it melts into the sauce, creating a silky texture. Continue simmering for another 15 minutes, stirring occasionally. I find this extra time really deepens the taste. Finally, remove the skillet from the heat and season with a pinch of dried basil. Serve hot over your favorite keto pasta alternative.

Chef's Tip

I always bloom the tomato paste with the harissa for a minute before adding the liquids – it intensifies the flavor. This trick coaxes out deeper, caramelized notes that make the sauce taste like it’s been simmering all day. For a thicker sauce, let it simmer uncovered a bit longer.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water to loosen the sauce. It also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Variation Tips

Serve this sauce over zucchini noodles or spaghetti squash for a classic keto meal. You could also use it as a topping for cauliflower rice or roasted Portobello mushrooms. For a dairy-free version, simply omit the mascarpone or replace it with a dairy-free cream cheese alternative.

Frequently Asked Questions