About the Recipe
Looking for a simple, classic tomato and meat sauce? This recipe delivers rich, satisfying flavor without a lot of fuss. It starts with browning ground beef and Italian sausage (optional), then simmering it with crushed tomatoes and a some key seasonings. The result is a robust, hearty sauce that’s perfect for topping pasta, layering in lasagna, or simply enjoying with a slice of bread. It's an easy-to-follow recipe that's sure to become a staple in your kitchen.
Ingredients
1 pound ground beef
⅓ cup onion, diced
2 tablespoons minced garlic
1 teaspoon sea salt
28-ounce can whole peeled tomatoes, with liquid
6-ounce can of tomato paste
6 ounces cremini mushrooms, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 bay leaf
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
Preparation
In a large saucepan over medium-high heat, cook the ground beef with onion, garlic, and sea salt until browned. Remove excess grease.
Add the tomatoes to the saucepan. Crush and break them up into the meat.
Stir in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt, and red pepper flakes into the sauce.
Lower the heat to a simmer and cook uncovered for 30 minutes.
Variations
Low-Carb Meat and Flavor Variations
1. Meat Substitutions and Blends
You don't have to stick to just ground beef. Different meats offer different flavor profiles:
Classic Mix: A blend of ground beef and ground Italian sausage (mild or hot, depending on your preference) is a common and flavorful Italian-style base. Look for sausage without added sugar.
Poultry: Use ground turkey or ground chicken for a leaner option. If you use lean meat, you may want to add extra fat (like olive oil) for flavor.
Other Meats: Try a small amount of pancetta (a cured meat) for added richness, or use a blend of ground beef, pork, and veal for a classic ragu.
2. Spices and Herbs
Traditional Italian herbs are key to a great sauce.
Aromatics: Start by sautéing diced onion, garlic, and sometimes celery and/or bell pepper before adding the meat.
Secret Ingredient: A pinch of anise seed or fennel seeds can add a wonderful, complex, slightly licorice-like flavor often found in Italian sausage, giving your sauce an authentic taste.
Heat: Add a pinch of crushed red pepper flakes for a spicy kick.
Herbs: Use a generous amount of Italian seasoning, dried oregano, dried basil, and/or fresh basil and/or parsley, added toward the end of the cooking time.
3. Creating a Creamier Sauce
For a richer, velvety texture and flavor, you can add dairy:
Creamy Bolognese: Stir in a few tablespoons of heavy cream or a dollop of full-fat coconut milk (for a dairy-free option) at the end of the simmering process.
Blush Sauce: Mix half your low-carb meat sauce with half a low-carb Alfredo sauce.
Cheese: Add a final layer of flavor with freshly grated Parmesan cheese or a scoop of ricotta cheese for a rich, comforting sauce.
4. Extra Vegetable Add-ins (Keep Carbs in Mind)
While tomatoes are technically a fruit, many classic spaghetti vegetables are low-carb-friendly.
Mushrooms
Diced Bell Peppers
Finely diced Zucchini or Spinach (added at the end)
5. Liquid Enhancements
A small amount of extra liquid can deepen the savory flavor.
Wine: Add 1/4 to 1/2 cup of dry red wine (such as Merlot or Cabernet Sauvignon) after browning the meat and aromatics. Let it reduce by half before adding the tomatoes.
Broth: Add a splash of beef or chicken broth to enhance the meaty flavor and thin the sauce if it becomes too thick.
Low-Carb "Spaghetti" Serving Suggestions
Since you're focused on a low-carb sauce, you'll need a low-carb noodle replacement:
Zucchini Noodles ("Zoodles"): A very popular and easy-to-make substitute using a spiralizer or vegetable peeler. They only need to be sautéed for about 3 minutes until barely tender to avoid a watery sauce.
Spaghetti Squash: Roast or cook in a pressure cooker to shred into spaghetti-like strands.
Keto Pasta: Look for specialty low-carb noodles made from shirataki, konjac root, or lupin flour.
Vegetable Bed: Serve over steamed or roasted low-carb vegetables, such as broccoli, cauliflower rice, or oven-roasted zucchini.
Tips For Success
Essential Tips for a Low-Carb Meat Sauce
A low-carb tomato meat spaghetti sauce (often referred to as a "keto Bolognese" or "keto meat sauce") is a delicious and hearty option for those watching their carbohydrate intake. The main consideration is ensuring the tomato base and other ingredients are naturally low in sugar.
Here are essential tips and variations for a fantastic low-carb tomato meat spaghetti sauce:
Tomato Base
Avoid Added Sugar: Traditional jarred sauces often contain added sugar to cut the acidity of the tomatoes. Look for a brand that explicitly states "no added sugar" or "keto," or make your own. Check the nutrition label for a low net carb count.
Sweetener
Balance Acidity: If you make your own sauce and find it too acidic or tart, you can balance it with a small amount of a low-carb sweetener like liquid monk fruit or allulose to taste. You can also try a small squeeze of lemon juice to brighten a "dull" sauce, or add 1/4−1/2 teaspoon of baking soda to neutralize excess acidity.
Simmer Time
Deepen Flavor: The longer the sauce simmers, the more the flavors meld and deepen. Aim for at least 20-30 minutes, and up to an hour or more if time allows. Extended simmering also helps the sauce reduce and thicken naturally.Thickening
Reduce Naturally: The best way to thicken a low-carb sauce is to simmer it uncovered, allowing the excess moisture to evaporate. A small amount of tomato paste can also help.
Flavor Boosters
Use Fat and Umami: Use good quality fats like olive oil or butter to build flavor. A high-quality ground meat (like ground chuck) will also add flavor. Parmesan cheese and a small amount of anchovy paste or a splash of Worcestershire sauce or coconut aminos can enhance the savory umami notes.