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Overheat photo of Keto Meat Sauce in a cast iron skillet sitting on a white back ground with a red and white napkin garnished with parsley.
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Keto Meat Sauce

This Low Carb Keto Meat Sauce recipe deserves to become a weekly habit!  For a quick meal, serve it over zucchini spaghetti.  It is also fabulous in Eggplant or Zucchini Lasagna!



Prep Time10 minutes
Cook Time58 minutes
Total Time1 hour 8 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: meaty
Servings: 10
Calories: 211kcal
Author: Wendy Polisi

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • ½ cup onion chopped
  • 1 celery stalk chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 16 ounce ground beef
  • 28 ounces whole tomatoes and juice crushed by hand
  • ½ cup Parmesan cheese
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper

Instructions

Stove Top

  • 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.

Instant Pot

  • Set your pot to high saute and add the butter and oil. 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. DO NOT STIR. Place the lid on your Instant Pot and seal. Cook at high pressure for 10 minutes.
  • Allow the pot to release naturally for 15 minutes, and then do a quick release.
  • Set the pot to low saute. Cook until the cheese is melted, about 2 more minutes.

Nutrition

Calories: 211kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 2mg