Low Carb Pasta with Beef Ragu
Indulge in the hearty flavors of comfort food without the carb overload with this Low Carb Pasta with Beef Ragu recipe. Perfectly seasoned ground beef and a medley of aromatic vegetables come together in a rich tomato-based sauce infused with red wine and herbs, delivering a rustic Italian-inspired ragu that’s sure to impress. Instead of traditional pasta, this recipe features zucchini noodles (zoodles) for a guilt-free, low-carb twist that’s packed with freshness. Topped with grated Parmesan cheese and garnished with fragrant basil, every bite is a balanced combination of savory and vibrant. Ready in just over 90 minutes, this dish is ideal for meal prepping or an effortless weeknight dinner. Whether you're following a keto diet or simply craving a lighter pasta alternative, this recipe offers all the flavor with none of the heaviness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (preferably 85% lean)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 28 ounces canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 pounds zucchini noodles (zoodles)
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil, for garnish
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the chopped onion, minced garlic, diced carrot, and diced celery to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, beef broth, and red wine. Mix well to combine.
Add the dried oregano, dried basil, bay leaf, salt, and black pepper to the pot. Stir to incorporate all ingredients evenly.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the ragu simmer gently for about 60 minutes, stirring occasionally and ensuring it doesn’t stick.
Uncover the pot and continue to simmer for another 15-20 minutes, or until the ragu has thickened to your desired consistency.
While the ragu is simmering, prepare the zucchini noodles by lightly sautéing them in a non-stick skillet over medium heat for 3-4 minutes, until just tender.
Serve the beef ragu atop the zucchini noodles. Top with grated parmesan cheese and garnish with fresh basil.
Enjoy your delicious low-carb pasta with beef ragu immediately.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 5424 mg | 236% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 59.8 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1060 mg | 82% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6887 mg | 147% | |
*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.
