There is something amazing about a bowl of rich ragu. It is especially delightful when it rests on fresh, crisp zucchini noodles. It feels like having your cake and eating it too – indulgent but guilt-free! Swapping traditional pasta for this low-carb option is a real game-changer for those on a ketogenic diet. This recipe provides a healthier choice yet keeps that cozy, comforting feeling we all love.
With zucchini replacing carbs, you get a lighter plate of food that is still satisfying. Imagine your fork twirling, picking up saucy and tender pieces of beef blended with fresh zoodles. It is a culinary adventure that delights your taste buds and meets your dietary goals. The charm of these dishes is their ability to mimic the texture and satisfaction of pasta while keeping carbs low.
My first taste of Keto Zoodle recipe happened at a friend’s home during a lovely dinner. I remember standing in her lively kitchen, amazed as she turned simple zucchini into noodle-like strands. The kitchen was filled with the delicious scent of beef simmering in a flavorful ragu, leaving me curious.
When we sat down to eat, forks twirling through the zoodles and savory ragu, I realized something. Comfort food doesn’t need to be full of carbs! That night showed me a new world of keto-friendly pasta alternatives.
Yes, without a doubt! This dish is nutrient-packed and full of flavor. The lean beef in the ragu is a great source of protein and iron, which are key for energy and health. Zucchini noodles truly shine – low in calories and high in vitamins C and potassium, making them an excellent pasta substitute.
If you want to add your own twist, the options are endless. If you prefer a different protein, you can substitute beef chuck roast with ground beef, ground turkey, or Italian sausage. Just ensure any substitution you make is low in carbs to keep it keto-friendly. For those who like some heat, a pinch of chili pepper flakes added while sautéing the vegetables can give your ragu a wonderful kick without compromising your keto lifestyle.
This Keto Beef Ragu and Zucchini Noodles is more than a meal – it is a delightful journey into the world of low-carb cooking. It shows that you can savor classic flavors while meeting your dietary objectives. So, spiralize those zucchinis, and prepare to create a dish that is just as nutritious as it is tasty. Your taste buds (and your waistline) will be grateful!
In a large heavy-bottomed pot or Dutch oven over medium-high heat, heat 2 tablespoons olive oil. Once the oil simmers, add the beef chunks and sear until browned on all sides, about 5-7 minutes. Remove the browned beef and set aside.
In the same pot, add ½ cup finely chopped onion, 2 minced garlic cloves, ½ cup finely diced celery, and ½ cup finely diced carrots. Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add in the crushed tomatoes, 1 tablespoon tomato paste, 1 cup beef broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to combine. Bring the mixture to a simmer.
Return the beef to the pot and pour in ½ cup red wine if using. Stir to combine well.
Reduce the heat to low and let the ragu gently simmer, covered, for 1.5 to 2 hours or until the beef is tender and the sauce has thickened. Taste and adjust the seasoning if needed.
Meanwhile, use a spiralizer to create the zucchini noodles.
In a large skillet over medium heat, heat 1 tablespoon olive oil and add the zucchini noodles. Sauté until just tender, about 2-3 minutes. Do not overcook, as the zucchini noodles will become watery.
To serve, divide the zucchini noodles among the plates and top with a generous portion of the beef ragu. Serve right away.
OMG! This Keto Beef Ragu over zoodles is a total game-changer! Tried it at a friend's place, and I was blown away. Who knew you could enjoy comfort food guilt-free? 🙌
Delicious healthy dinner recipe!
