Bolognese Sauce

This is a rich LCHF ragu that takes a little longer that most of our SAF meals but is worth the effort. It tastes great after 30 minutes cooking but even better if you can give it the full hour. Bellissimo!

Serves 2


  • 2 tbsp olive oil
  • knob butter
  • 40g pancetta lardons or 4 rashers of smoked bacon
  • 1 onion, finely diced
  • 1 stick celery, finely diced
  • 2 cloves garlic, diced
  • dessert spoon chopped fresh rosemary
  • 300g beef mince
  • 100g mushrooms, halved and sliced
  • 60 ml double cream mixed with same amount of water
  • 2 cans chopped tomates
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 bay leaves
  • dessert spoon tomato puree
  • pinch chilli flakes
  • Worcestershire sauce
  • Parmesan, grated
  • Fresh basil leaves
  • salt and pepper


  1. Melt olive oil and butter in large pan.
  2. Over a medium heat fry pancetta or bacon. 
  3. Remove from the pan and set aside for a moment.
  4. Once the edges are crispy remove from pan and add onions, celery, rosemary and garlic. 
  5. Fry gently, over a low heat, until yellowy and soft. You don’t want the onions to brown.
  6. Add the mince to the pan, increasing the heat slightly and break up the mince as it browns.
  7. Return the pancetta or bacon to the pan along with the sliced mushrooms and cook briefly before pouring over the cream/water mixture.
  8. Mix in and simmer uncovered until the cream has mostly reduced. This won’t take long, keep your eye on it!
  9. Pour in 2 cans tomatoes followed by half a can of water that you have swished around the cans to pick up the rest of the tomato juice and sprinkle in dried basil and oregano.
  10. Add tomato puree, pinch of chilli flakes, bay leaves and a few chugs of Worcestershire sauce. Stir to combine, cover with a lid and leave it to a lazy simmer of a low heat for half and hour. It is even better after an hour.
  11. Before serving taste and add salt and pepper, bearing in mind the bacon will have been salty.
  12. Grate in a generous heap of Parmesan, some fresh torn basil leaves and serve over hot, buttery courgette.

For the courgette, spiralise 4 courgettes, laying the strands between a clean tea towel for 30 minutes to absorb some moisture.

Then melt some butter in a frying pan and gently toss the courgette in the hot butter until wilted. 

Serve the sauce on top.

Alternatively, try sweetheart cabbage cut into tagliatelle sized strips and saute in the same way.

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