Low Carb Beef Ragu
Indulge in the rich, comforting flavors of this Low Carb Beef Ragu, a hearty dish that combines tender ground beef, aromatic vegetables, and a medley of herbs in a luscious tomato-based sauce. Simmered to perfection with red wine and beef broth, this slow-cooked masterpiece delivers depth of flavor while keeping carbs in check. Served over a bed of zucchini noodles (zoodles), it’s the ultimate guilt-free alternative to traditional pasta dishes. Perfect for keto and low-carb lifestyles, this recipe is not only delicious but also easy to prepare in just 15 minutes of hands-on time. Garnish with freshly grated Parmesan and basil for an extra touch of Italian-inspired flair. Whether you're meal-prepping for the week or enjoying a cozy dinner, this low-carb beef ragu is sure to satisfy. Keywords: low carb beef ragu, keto ragu, zucchini noodles, low carb Italian recipes, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1 medium carrot
- 2 stalks celery stalks
- 1 pound ground beef
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 2 medium zucchini
Instructions
Finely chop the onion, garlic, carrot, and celery.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, garlic, carrot, and celery to the pot and sauté for about 5 minutes or until the vegetables are softened.
Increase the heat to medium-high and add the ground beef. Cook the beef, stirring frequently, until it's browned and cooked through, about 8-10 minutes.
Stir in the canned diced tomatoes, tomato paste, red wine, and beef broth. Mix well to combine.
Add the dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes to the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it gently simmer for about 1.5 to 2 hours, stirring occasionally.
While the sauce is simmering, prepare the zucchini noodles (zoodles). Use a spiralizer to create noodles from the zucchini.
Before serving, taste the ragu and adjust the seasoning if necessary.
Serve the beef ragu over a bed of zoodles, optionally garnished with freshly grated Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 7936 mg | 345% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 57.3 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4218 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
