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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
  • Diet: Gluten Free


Learn how to make this hearty shredded beef ragu with sweet potato noodles for a healthy meal that is nutrient-dense, Paleo, Whole30 and gluten-free friendly. It’s a healthy dinner that is comforting and satiating. Use leftover beef ragu with eggs, salad, vegetable or in a wrap for lunch.



For the beef ragu

  • 2 tablespoons olive oil or coconut oil
  • 1 medium 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)
  • 1.5 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


  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.

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