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This meat sauce is packed with all the traditional Italian flavors, basil, Italian sausage, garlic, a little Pinot Grigio and of course tomato!
If you like Italian food, this is a great recipe to have in your back pocket! I use this sauce over zucchini noodles and lasagna, most often. But you could also serve it over spaghetti squash or shirataki noodles, if you’d like.
Add a generous grating of fresh parmesan cheese and you are set!! This sauce also freezes really well, so if you have leftovers, save them for another time!
How to Make Low Carb Italian Meat Sauce
Ingredients
3/4 pound grass-fed ground beef (I use 85%)
1/2 pound ground sweet Italian sausage
28 ounce can organic crushed tomatoes (lowest carb/no salt)
2 tablespoons fresh basil
1 clove garlic, minced
1/3 cup white wine (I use Pinot Grigio)
Salt and pepper to taste
Olive oil
Preparation
Add the ground beef and sausage to a pot and brown over medium heat. Get some good color before draining.
Add the olive oil and sauté the garlic for 20 seconds, careful not to burn it!
Deglaze the pot with the wine, scraping up the brown bits. Look at all that flavor!!!
Then add in the tomatoes, basil, salt pepper and stir.
Add the meat back into the pot and simmer on medium-low for 30 minutes, with a lid offset.
Serve over zoodles, spaghetti squash or shirataki noodles.
You can use this sauce in my Zucchini Lasagna or my Lasagna Stuffed Zucchini Boats!
More Keto and Low Carb Italian inspired recipes…
Italian Breadsticks
Creamy Tuscan Chicken Skillet
Baked Italian Meatballs
Chicken Parmesan Casserole
Chicken Florentine Casserole
Instant Pot Chicken Marsala
Homemade Italian Meat Sauce - Keto and Low Carb
INGREDIENTS
- 3/4 pound grass-fed ground beef I use 85%
- 1/2 pound ground sweet Italian sausage
- 1 28 ounce can organic crushed tomatoes lowest carb/no salt
- 1 tablespoon fresh basil
- 1 clove garlic minced
- 1/3 cup white wine I use Pinot Grigio
- Salt and pepper to taste
- Olive oil
PREPARATION
- Add the ground beef and sausage to a pot and brown over medium heat. Get some good color before draining. Add the olive oil and sauté the garlic for 20 seconds, careful not to burn it!
- Deglaze the pot with the wine, scraping up the brown bits. Then add in the tomatoes, basil, salt pepper and stir. Add the meat back into the pot and simmer on medium-low for 30 minutes, with a lid offset.
- Serve over zoodles, spaghetti squash or shirataki noodles.
I am allergic to almonds!!! What can I use to substitute almond flour?
No worries, there are no almonds or almond flour in this recipe 🙂
Hi Julianne
Your sauce was fabulous I didn’t have the white wine so I used cooking sherry the best meat sauce I’ve ever made thanks for your hard work and have a blessed da
Hi Walter,
So glad to hear you enjoyed the sauce and subbing with cooking sherry was a great idea, thanks for sharing!
Can you make it without the wine
Hi Pam,
You can, and maybe just sub with a little chicken or beef stock. It will change the flavor slightly, but will still taste great 🙂
This was the best sauce did the zucchini lasagna it was awesome.Thank you so much for this recipe.
Hi Angela,
Glad to hear you liked the sauce and zucchini lasagna 🙂
Can ground turkey be used instead of ground beef?
Sure, but it will of course take on a bit of a different flavor.
Absolutely delicious, and so easy. Thank you!
Hi Kimberly,
I’m glad you enjoyed it! Thanks for stopping by to let me know 🙂