Paleo Classic Italian Ragu
Indulge in the rich, hearty flavors of this Paleo Classic Italian Ragu, a health-conscious twist on a beloved Italian favorite. Crafted with tender ground beef and pork, a medley of aromatic vegetables, and slow-simmered crushed tomatoes, this dish delivers a robust, savory sauce that pairs perfectly with refreshing zucchini noodles. Seasoned with fragrant oregano, thyme, and fresh basil, and enriched with beef broth and tomato paste, this ragu is both deeply flavorful and completely grain-free, making it ideal for those following the Paleo lifestyle. With a low and slow cooking process that allows the ingredients to meld into a symphony of comforting tastes, this dish is sure to become your go-to for hearty, wholesome meals. Plus, it’s perfect for meal prepping or serving up a crowd with minimal effort. For a guilt-free taste of Italy that’s packed with nutrients, look no further than this Paleo-friendly classic!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 4 cloves, minced garlic
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons tomato paste
- 28 ounce can crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh basil
- 4 servings zucchini noodles
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Increase the heat to medium-high and add the ground beef and ground pork. Break up the meat with a wooden spoon and cook until browned, about 10 minutes.
Drain any excess fat from the pot and reduce the heat to medium.
Add the tomato paste to the meat mixture, stirring well to coat.
Pour in the crushed tomatoes and beef broth, then stir to combine.
Add the bay leaves, dried oregano, dried thyme, salt, and black pepper.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Cover the pot partially and let the ragu simmer for about 2 hours, stirring occasionally, until the sauce has thickened and flavors have melded.
Remove the bay leaves and discard them.
Stir in the chopped fresh basil just before serving.
Serve the ragu over zucchini noodles for a Paleo-friendly meal.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 54.0 g | ||
| Protein | 215.0 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5306 mg | 113% | |
*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.
