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Keto Beef Ragu over Zucchini Noodles

Savor the rich and hearty flavors of this Keto Beef Ragu served over spiralized zucchini noodles for a nutritious, low-carb twist on a classic Italian dish.
Course Dinner
Cuisine Italian
Keyword Keto Beef Ragu, Keto Dinner, Low Carb Pasta, Zucchini Noodles
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 450kcal

Equipment

  • Large pot or Dutch oven
  • Spiralizer
  • Large skillet
  • Measuring cups and spoons
  • Cutting board and knife

Ingredients

For the Beef Ragu:

  • 2 tbsp olive oil
  • 1.5 pounds beef chuck roast, cut into chunks
  • ½ medium onion, finely chopped about 1/2 cup or 75 grams
  • 2 cloves garlic, minced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 1 can crushed tomatoes 14.5 ounces or 411 grams
  • 1 tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup red wine optional

For the Zucchini Noodles:

  • 4 medium zucchinis about 2 pounds or 908 grams
  • 1 tbsp olive oil

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the beef chunks to the pot and sear until browned on all sides, approximately 5-7 minutes. Remove the beef and set aside.
  • In the same pot, add the onion, garlic, celery, and carrots. Sauté until the vegetables are softened, about 5 minutes.
  • Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
  • Return the beef to the pot and pour in the red wine if using. Stir to combine.
  • Reduce heat to low and let the ragu simmer, covered, for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
  • Once cooked, use two forks to shred the beef in the pot. Adjust seasoning if needed.
  • While the ragu is simmering, spiralize the zucchinis using a spiralizer to create noodles.
  • Heat a tablespoon of olive oil in a large skillet over medium heat.
  • Sauté the zucchini noodles for 2-3 minutes, until just tender. Be careful not to overcook, as they will become watery.
  • Divide the zucchini noodles among plates.
  • Top with a generous portion of the beef ragu.
  • Serve immediately.

Notes

For a non-alcoholic version, substitute red wine with additional beef broth.
If a thicker sauce is desired, simmer the ragu uncovered during the last 30 minutes.
Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Calories: 450kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Fiber: 4g | Net Carbs: 8g