This hearty beef ragu is filled with tender meat, rich flavors, and no nightshade veggies. Served over zoodles, it’s a delicious twist on a classic dish that’s light yet satisfying!
I love how quick and easy this meal is to whip up! Plus, the zoodles give it a fun and fresh feel. Who knew dinner could be so tasty and healthy at the same time? 🍝
Key Ingredients & Substitutions
Ground Beef: I recommend using grass-fed beef for better flavor and leanness. If you’re looking for a leaner option, ground turkey or chicken can work well too, but they’ll give a different taste and texture.
Zucchini: Zoodles are a fantastic low-carb option! If zucchini isn’t available, spaghetti squash is a great alternative. It has a similar texture and can also be spiralized, though cooking methods may differ.
Roasted Red Bell Pepper: This gives a sweet depth in place of tomatoes. If you want more variety, try pureed butternut squash or carrots for sweetness, or even pureed pumpkin for a unique twist!
Herbs: Dried herbs such as oregano, basil, and thyme bring a rich flavor. Fresh versions are even better if you have them on hand, just use about three times more!
Apple Cider Vinegar: This adds acidity without tomatoes. You could switch to lemon juice for a brighter flavor, but be careful not to add too much; start with a teaspoon and adjust to taste.
How Do I Get the Right Flavor and Consistency in My Ragu?
Building flavor in your beef ragu takes some simple steps. Start with sautéing the onions and carrots together; this mellows their taste and forms the base. Besides, it adds a nice sweetness!
- Cook meat until it browns; this enhances the flavor and gives a robust profile.
- Adding the roasted bell pepper and herbs early allows their flavors to blend well with the beef. Don’t skip the simmering step—let those flavors come together!
- If your sauce feels too thin, simmer a little longer to thicken it, which concentrates the flavors.
Overall, patience is key—letting your ragu simmer gives it that delicious homemade taste! Enjoy the process as much as the meal!
How to Make Nightshade-Free Beef Ragu with Zoodles
Ingredients You’ll Need:
For the Ragu:
- 1 lb ground beef (preferably grass-fed)
- 1 small carrot, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup pureed or finely chopped roasted red bell pepper (nightshade-free alternative for tomato)
- 1 cup beef broth (check for no nightshade ingredients)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp apple cider vinegar (for acidity instead of tomato)
- Salt and freshly ground black pepper, to taste
For the Zoodles:
- 4 medium zucchinis, spiralized into zoodles
- Fresh parsley or chives, finely chopped for garnish
How Much Time Will You Need?
This delicious meal will take about 35-40 minutes to prepare. You’ll spend about 10 minutes prepping the ingredients and 25-30 minutes cooking the ragu and zoodles. It’s quick and satisfying!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large skillet over medium heat. Once it’s hot, add the finely chopped onion and diced carrot. SautĂ© these together for about 5 minutes, or until they are softened. This step creates a flavorful base for your ragu.
2. Add Garlic:
Next, stir in the minced garlic and cook for another minute. You’ll know it’s ready when you can smell the lovely garlic aroma wafting through your kitchen!
3. Brown the Beef:
Now, add the ground beef to the skillet. Break it up with a spoon as it cooks, browning it for about 7-8 minutes. Ensure it’s fully cooked—no pink should remain!
4. Build the Flavor:
Time to add in the star ingredients! Stir in the pureed roasted red bell pepper, dried oregano, basil, thyme, and beef broth. Don’t forget the apple cider vinegar for a nice tang! Give it a good mix and season with salt and pepper to taste.
5. Let It Simmer:
Reduce the heat to low and let the sauce gently simmer for 20-25 minutes. Stir occasionally to keep it from sticking or burning, and enjoy the wonderful smells in your kitchen as the flavors meld together!
6. Prepare the Zoodles:
While the ragu simmers, spiralize your zucchinis into zoodles. You can choose to serve them raw for a crunchy bite or sauté them quickly in a separate pan with a drizzle of olive oil for just 2-3 minutes, until they are slightly tender.
7. Serve It Up:
To serve, ladle the hearty beef ragu generously over the zoodles. Feel free to garnish with freshly chopped parsley or chives for a pop of color and flavor.
8. Enjoy!
Dig in and savor your nightshade-free beef ragu with fresh zoodles! It’s a healthy, filling dish that’s sure to delight.
Can I Use Other Types of Meat?
Absolutely! If you prefer leaner options, ground turkey or chicken can be used instead of beef. Just keep in mind that they may alter the flavor and texture of the ragu slightly.
Can I Prepare the Ragu in Advance?
Yes! You can make the ragu a day ahead and store it in an airtight container in the fridge. Reheat it gently on the stove before serving over fresh zoodles.
How Should I Store Leftover Ragu?
Store any leftover ragu in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating!
Can I Substitute the Zoodles with Pasta?
Certainly! If you’re not concerned about avoiding nightshades or carbs, feel free to use your favorite pasta instead of zoodles. Just cook it according to the package instructions, and serve the ragu over it!
