We all have those staple recipes that our freezer is never without, and this Keto Meat Sauce is one for me. You can serve it over zucchini noodles for a grab and go meal, or use it in a recipe like Eggplant Lasagna. Either way, prepare to be amazed! It is ridiculously aromatic and SO much better than jarred sauce.
Keto Meat Sauce for the Win!
As much as I love to cook, there are days when the thought of spending an hour in the kitchen in the evening isn’t appealing.
The truth is, this happens to me a lot.
With a business, three homeschooled kids, and a house to take care of, there are plenty of days when I am out of steam before dinner time.
(It doesn’t help that I often get up at 4 am because I am an introvert and that is the only quiet time I get.)
It is always good to have go-to shortcut meals for those times when you realize at 5 o’clock that you’ve been so busy all day that you haven’t given dinner a second thought.
Keeping this Keto Meat Sauce in the freezer at all times has saved dinner at our house more times than I can count.
It is fantastic over zucchini noodles, mashed cauliflower, and even cauliflower rice. (And, also, though it is keto-friendly the whole family loves it. They can enjoy it over carb-y things that shall not be mentioned. :))
How to Make Keto Meat Sauce
1 Heat the oil and but in a Dutch Oven over medium-high heat. Cook until the butter has melted and stopped foaming.
2 Add onion, celery, and garlic and cook for 5 minutes. Stir often.
3 Sprinkle the vegetable mixture with Italian seasoning and red pepper flakes. Stir in the tomato paste and cook for 1 minute, stirring often.
4 Add the ground beef to the pan and cook until the meat is brown about 10 minutes.
5 Crush the tomatoes by hand and add to the pot along with the juice. Bring to a boil, and reduce the heat to a simmer. Cook, occasionally stirring, for 40 minutes.
6 Stir in the Parmesan cheese, salt, and pepper. Cook until the cheese is melted, about 2 more minutes.
Tips & Tricks
- Since tomato paste does have sugars in it, we only use it in moderation. I recommend purchasing the type that comes in a tube so you can use what is needed and save the rest. (Imported tubes of tomato paste are a high-quality convenience product that I never want to be without!) If you do buy a can, you can freeze the leftovers in 1 tablespoon portions for future use.
- Leftover sauce can be refrigerated for up to three days or frozen for up to one month.
- Even if I am not making the sauce to freeze, I like to make it a day ahead of serving. The flavors develop as it sits in the fridge – plus, it is a whole lot easier to get dinner on the table.
- I recommend using ground chuck for this recipe. It is more keto-friendly and adds flavor that you won’t get from a leaner cut of meat.
- For an interesting twist, add in 1 tablespoon of unsweetened cocoa powder.
- Add 2 tablespoons red wine vinegar.
- Add 2 tablespoons of anchovy paste.
- If you eat pork, feel free to substitute ground pork.
- This recipe is also great with sausage.
You May Also Like:
- If you are looking for a meat-free options to serve as a pizza sauce or use in a casserole, this Keto Marinara Recipe can’t be beat!
- Keto Meatloaf is another simple staple that you will make time and again. This is one even your non-keto family will fall in love with.
- This Keto Steak Marinade is another recipe you will want to include in your meal prep. It is the perfect way to elevate steak night!
- For dessert, it doesn’t get much better (or easier) than these Keto Truffles.
Keto Meat Sauce
I made this Keto Meat Sauce on a whim several years back and was blown away by the delicious result. Since it has become something that I make several times a month. I like to double the recipe and freeze half. That way, a healthy meal is never far away.
Keto Meat Sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1/2 cup onion chopped
- 1 celery stalk chopped
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 16 ounce ground beef
- 28 ounces whole tomatoes and juice crushed by hand
- 1/2 cup Parmesan cheese
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- Heat oil and butter in a Dutch Oven over medium high heat until the butter is melted and has stopped foaming.
- Add onion, celery, and garlic and cook for 5 minutes, stirring often.
- Sprinkle with Italian seasoning and red pepper flakes, and stir in tomato paste. Cook for 1 minute.
- Add the ground beef, and cook until the moisture is evaporated and the meat is brown, about 10 minutes.
- Add tomatoes, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for about 40 minutes.
- Stir in the Parmesan cheese, salt, and pepper. Cook until the cheese is melted, about 2 more minutes.