Beef ragu with ‘zoodles’

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This recipe was born one Sunday morning when we were renovating. I was trying to work out how on earth I was going to spend yet another day painting walls and door frames until 5:30pm ish and still get dinner on the table just after 6pm.

I had some diced beef out as I had planned to make some ragu in the Thermomix (which is delicious by the way) but didn’t have the time. So I decided to use my underutilised slow cooker to see how good a job it could do. And I was very impressed so thought I’d share it with you all.

As I love to do with all my dishes, I added a heap of vegetables! Not only does this up the nutritional value of the meal, it also makes it go alot further. Win win situation I’d say.

We normally use gluten free pasta in our house (the brown rice variety) but I thought I’d give this a try with some ‘zoodles’ instead. And I was very happy with the result! Lower in carbohydrates and plant based, the ‘zucchini and carrot noodles’ did just the trick.

Oh and if you are interested in the Thermomix recipe I use for this, you can find it here.

So next time when you know you are going to be cutting it fine to get dinner on the table, give this a try. There is nothing better than walking in the door and knowing dinner is already made.

Enjoy!

Print Recipe
Beef ragu
Prep Time 5 minutes
Cook Time 6 hours
Passive Time 6 hours
Servings
people
Ingredients
Ragu
Prep Time 5 minutes
Cook Time 6 hours
Passive Time 6 hours
Servings
people
Ingredients
Ragu
Instructions
Ragu
  1. Place the carrot, celery, onion and garlic in the Thermomix bowl and chop for 5 seconds on Speed 5. If you don't have a Thermomix, just chop all finely by hand.
  2. Add the chopped vegetables to the slow cooker and add all the other ingredients.
  3. Cook for 6 hours on high
  4. Serve with your choice of pasta, noodles or even polenta or cous cous!
'Zoodles'
  1. Wash and cut the ends off the zucchini and carrots.
  2. One at a time, put them in the spiralizer to create your 'zoodles'. If you don't have a spiraliser, a vegetable peeler can be used to make 'ribbons' but you may not get the pretty effect.
  3. Heat a frypan over medium heat and add the olive oil
  4. Add the zoodles to the frypan and season to taste (you may need to do this in a few batches depending on how much zoodles you have and how big your saucepan is)
  5. Lightly saute for about three to four minutes using the tong to toss the zoodles around so they don't get too brown underneath.
  6. Serve hot with the ragu on top (and fresh parsley and parmesan if you fancy)
Recipe Notes

I used dried herbs in this. My pantry stash when I don't have any fresh ones. If you've got the fresh variety, omit the dried ones and add the fresh ones just prior to serving (they loose their flavour if you add whilst cooking).

I also have an emergency stash of dried bone broth in the pantry. Bone broth is amazing as a gut healing and nourishing food and I use this in place of stock to enhance the flavour. If you don't have bone broth (please buy some!), you could just use stock instead.

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