Shredded Beef Ragu With Sweet Potato Noodles

Sweet potato noodles are great as an alternative to pasta, and serve as a perfect vehicle for this hearty, nourishing beef ragu. This Italian inspired meal is a must-have for any season. 


Paleo Beef Ragu With Sweet Potato Noodles (Whole30, Gluten-Free)

This paleo and Whole30-friendly beef ragu is a tasty alternative to a Bolognese sauce. It’s made with diced beef steak stewed in a broth of tomatoes, herbs, spices and beef stock. The beef is super tender and is shredded at the end of the cooking process so that the meat can really incorporate into the sauce.

Shredded Beef Ragu With Sweet Potato Noodles

 

Cook’s Notes

You can make a beef ragu on a stove top (like in this recipe), in a slow-cooker (I suggest 4 hours on HIGH or 6 on MEDIUM), or in an Instant Pot (much, much quicker!). I share the Instant Pot version of this beef ragu here.

Shredded Beef Ragu

For the sweet potato noodles, you really need a vegetable spiralizer. I use a Paderno spiralizer, which is very affordable and can be bought online and in many stores. It’s great for paleo cooking as you can make all sorts of funky pasta-like dishes: zucchini prawn arrabbiata, celeriac carbonara and more.

The sweet potato noodles are roasted for only a short time. We want to cook them slightly while retaining some of the crunch for that ‘al dente’ texture. I usually spiralize one large sweet potato for 2 people or 2 medium ones. Adjust the amount based on how many servings you need. The ragu recipe is for 4-5 servings.

Roasted sweet potato noodles

This shredded beef ragu is even better the next day and is perfect for batch cooking, freezing and meal prepping. If you want a lower-carb/more keto friendly meal, you can serve it with zucchini noodles or with a side of vegetables, as I did with the leftovers.

Shredded Beef Ragu With Green Vegetables

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Shredded Beef Ragu With Sweet Potato Noodles

Beef Ragu With Sweet Potato Noodles

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 2 hours 20 mins
  • Total Time: 2 hours 40 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Stew
  • Cuisine: Italian

Scale

Ingredients

For the beef ragu

  • 2 tablespoons olive oil or coconut oil
  • 1 medium brown onion, finely diced
  • 1 large carrot, diced into small cubes
  • 1 celery stick, diced into small cubes
  • 1/2 long red chili, diced (or 1/2 teaspoon chili flakes or cayenne pepper)
  • 1 + 1/2 teaspoons sea salt
  • 3 large cloves of garlic, finely diced
  • 1.5 lb / 700-750 g diced beef steak (stewing steak, chuck steak, rib eye)
  • 1 teaspoon black or white pepper
  • 2 bay leaves
  • 1 teaspoon ground paprika (mild or sweet)
  • 1 teaspoon dried oregano, thyme or basil
  • 1/2 teaspoon cinnamon powder
  • 1 star anise (optional)
  • 1 x can chopped tinned tomatoes (400 g/ 1 + 1/2 cups)
  • 1 tablespoon coconut aminos (or Tamari wheat-free soy sauce)
  • 1 cup beef stock or bone broth

Sweet potato noodles (2 servings)

  • 1 large sweet potato (or 2 medium ones), choose the elongated shape
  • 12 tablespoons olive oil
  • 1 teaspoon garlic powder (optional but yummy)
  • 1/2 teaspoon sea salt

Instructions

  1. Heat oil in a large, heavy-bottom saucepan over medium heat. Add the onions, carrots, celery, chili and salt and cook for about 5 minutes, stirring a few times, until softened.
  2. Add the beef and the rest of the ingredients and stir through. Increase the heat to high and bring to a boil. Then reduce the heat to medium-low and simmer, covered with a lid, for 2 hours.
  3. After 2 hours, use a potato masher or a fork to break the beef apart into shreds/smaller pieces, and cook the ragu uncovered for 5-10 minutes over high heat to evaporate some of the liquid and to thicken the sauce slightly.
  4. To make the sweet potato noodles, you will need to use something like a vegetable spiralizer. Peel the potatoes, cut off the ends so they are flat and place the potato in the spiralizer. Spiralize into thin noodles.
  5. Preheat the oven to 200 C / 395 F. Place the noodles in a baking tray and drizzle with a little olive oil. Sprinkle with salt and garlic powder, if using. Roast for 8-10 minutes, stirring gently halfway through.
  6. Serve the sweet potato noodles with as much beef ragu as you like, topped with freshly chopped parsley.

Comments

28 Comments
  1. Simple but so delicious! I made this in the slow cooker and served it with your sweet potato noodles and it is “a keeper” says the husband so will be a regular on our menu. Thank you!

  2. I feel like I commented on this post in the past, because I loved this recipe when I first found it and thought so many good thoughts about it…as I pinned it to several boards! 😉 I’m commenting now to say how yummy this looks, because I guess I never said that the first time. Can’t wait to make it!

  3. I made this for dinner last night and wow! what a great recipe! So easy to make, full of flavour and a hit with the family. Thank you so much, this will be made agin and again.

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