Beef and Mushroom Ragu

This Beef and Mushroom Ragu is a rich and hearty Italian dish that combines tender beef with earthy mushrooms, simmered in a robust tomato sauce. Served over low-carb zucchini noodles, it’s a satisfying meal that’s both flavorful and guilt-free.

Ingredients

• Ground beef - 300 grams
• Mushrooms (cremini or button) - 150 grams, sliced
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Canned crushed tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Zucchini - 2 medium, spiralized
• Parmesan cheese - 30 grams, grated (for serving, optional)

Steps

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes until the mushrooms are browned.
3. Increase the heat to medium-high and add the ground beef, breaking it up with a spatula. Cook until browned, about 6-7 minutes.
4. Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and reduce heat to low. Let it cook for 10-15 minutes, stirring occasionally.
5. While the ragu simmers, spiralize the zucchini into noodles and set aside.
6. Once the ragu has thickened and flavors have melded, remove from heat.
7. In a separate pan, briefly sauté the zucchini noodles for 2-3 minutes just until tender but still firm.
8. Serve the ragu over the zucchini noodles, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 430
• Protein: 38 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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