This perfect, simple keto meat sauce is gluten free, dairy free, and a cinch to make. Serve over zucchini noodles or spaghetti squash to make it Paleo and Keto!
Heat 2 tablespoon oil over medium heat. Add the beef. Brown beef and set aside.
Add additional oil if needed, then add onion and bell pepper and cook 3 - 5 minutes or until tender.
Add garlic and cook about 1 minute or until fragrant.
Stir in beef broth and allow to reduce for about 1 ½ minutes.
Then, stir in the crushed tomatoes, tomato paste, oregano, thyme, salt, bay leaf, and pepper.
Add in the browned beef, cover and simmer 20 minutes. For a thicker sauce, stir and simmer another 20 minutes, covered.
Remove the bay leaf, then stir in the parsley, balsamic vinegar, and basil.
Serve over gluten free noodles, spaghetti squash, or zucchini noodles.
Notes
Tomatoes are naturally high in carbs, so many people don't consider spaghetti sauce to be Keto-friendly. But by making the sauce by scratch with no added sugars and eating it in moderation, spaghetti meat sauce can be incorporated into a Keto diet.
If you prefer a thicker sauce, you can simmer it an additional 20 minutes or until it's the thickness you prefer.
The balsamic vinegar is my secret ingredient that adds a depth of flavor and a tart-sweetness you don't want to miss - so don't skip it!
Leftovers can be stored, tightly covered, 3 to 4 days in the fridge or 3 -4 months in the freezer.