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Beef Ragu with Zucchini Noodles

Prep time 15 min
Cook time 20 min
Total time 35 min

Prep time 15 min
Cook time 20 min
Total time 35 min

About

​Here’s a satisfying, protein-filled sauce to serve over veggie noodles. 

This simple dish is proof that it is possible to enjoy Spaghetti night while living a fit and lean lifestyle. This is accomplished with noodles made from fresh zucchini (or spaghetti squash, or butternut squash noodles, or simply chopped zucchini) and a sauce that is  made with wholesome ingredients and packed with protein. 


Serves 6

2 pounds lean flank steak, minced

2 tablespoons tomato paste

(8 oz) can tomato sauce

1 tablespoon chili sauce

1 cup Cherry Tomatoes, halved

½ teaspoon sea salt

4 medium zucchini

¼ cup fresh parsley


Directions
1

In a large skillet, brown the steak over medium-high heat. Drain the skillet and turn down to medium heat.

2

Add in the tomato paste, tomato sauce, chili, cherry tomatoes and sea salt. Mix to combine. Sauté until the cherry tomatoes are soft, about 5 minutes.

3

Peel the green skins from the zucchini, the run through a spiral slicer to create long, thin spaghetti noodles.

4

Plate a handful of zucchini noodles topped with the beef sauce and a sprinkle of parsley.


Quick Tip

Feel free to sub in ground beef or turkey for the minced beef if you’d prefer. ​​


Nutrition

Calories: 255
Fat: 7g
Carbohydrates: 9g
Sodium: 136mg
Fiber: 2g
Protein: 33g
Sugar: 1g

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