This Easy Beef Ragu over Spiralized Veggies is a simple, comforting dish that brings together tender, slow-cooked beef in a rich tomato sauce served right over fresh, crunchy spiralized vegetables. The mix of hearty meat and light, crisp veggies makes it feel like a special meal without a bunch of fuss.
I love making this when I want something satisfying but don’t want to spend hours in the kitchen. The ragu is packed with flavor, and cooking it slowly just makes the beef melt in your mouth. Spiralized zucchini or carrots add a nice, fresh twist that keeps things from feeling too heavy—plus, it’s a great way to sneak in extra veggies.
My favorite way to eat this is just straight from the plate with a fork, letting the sauce soak into the spirals for every bite. Sometimes I top it with a little grated cheese or fresh herbs if I have them on hand. It’s the kind of dish that warms you up and fills you up without leaving you stuck on the couch afterward.
Key Ingredients & Substitutions
Beef: Ground beef or shredded chuck adds great richness and texture. You can swap for ground turkey or plant-based meat if you want a lighter or vegetarian option.
Tomatoes: Canned crushed tomatoes make the sauce thick and flavorful. Use fresh tomatoes, blended, if you prefer, but canned is easiest.
Tomato Paste: Adds depth to the sauce. If you don’t have it, a bit of tomato sauce or ketchup can work in a pinch, though the flavor will be lighter.
Spiralized Veggies: Zucchini is perfect for zoodles, but carrots add nice sweetness and color. Other veggies like yellow squash or cucumber can also be spiralized.
Herbs: Dried oregano and basil are classic, but fresh herbs added at the end really brighten the dish. Parsley, basil, or even thyme are good choices.
How Do You Cook Spiralized Veggies Without Turning Them Soggy?
Spiralized vegetables cook fast and release water, so the key is gentle, quick cooking:
- Heat a drizzle of olive oil over medium heat.
- Add spiralized veggies and sauté for just 2-3 minutes.
- Stop as soon as they soften slightly but still have a bit of crunch.
- Don’t cover the pan, so steam doesn’t build up and make veggies watery.
- Serve immediately to keep that fresh, springy texture.
If you like, you can also enjoy the spiralized veggies raw for extra crunch and freshness—it pairs well with the warm beef ragu.
Equipment You’ll Need
- Large skillet or saucepan – perfect for cooking the beef ragu evenly and simmering the sauce without spills.
- Spiralizer – makes quick work of turning zucchini and carrots into fun, noodle-like veggies.
- Wooden spoon or spatula – great for stirring the ragu without scratching your pan.
- Chef’s knife – for chopping onions, garlic, and other veggies cleanly and quickly.
- Cutting board – a sturdy surface makes prep safer and easier.
Flavor Variations & Add-Ins
- Swap beef with ground turkey or chicken for a lighter version that still feels hearty.
- Add chopped mushrooms to the ragu for extra texture and a mild earthiness.
- Mix in fresh spinach or kale near the end for a boost of greens and color.
- Sprinkle red pepper flakes or add a splash of balsamic vinegar for a little tangy heat.
Easy Beef Ragu over Spiralized Veggies
Ingredients You’ll Need:
For the Beef Ragu:
- 1 lb (450g) ground beef or beef chuck, finely shredded
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced (reserve some for spiralizing if desired)
- 1 celery stalk, diced
- 1 can (14 oz/400g) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup beef broth or water
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper to taste
For the Spiralized Veggies:
- 2 medium zucchinis, spiralized into noodles
- Optional: some reserved carrots, spiralized
To Garnish:
- Grated Parmesan or Pecorino cheese (optional)
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 25 to 30 minutes to cook the beef ragu, and just a few minutes to sauté the spiralized veggies. All in all, you’ll have a delicious meal ready in about 40 minutes.
Step-by-Step Instructions:
1. Cook the Base Veggies:
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add Garlic and Beef:
Stir in the minced garlic and cook for another minute. Then add the ground or shredded beef to the pan. Brown the beef, breaking it up with a spoon, until it’s fully cooked and no longer pink.
3. Build the Sauce:
Mix in the tomato paste and cook for 1-2 minutes to bring out its rich flavor. Pour in the crushed tomatoes and beef broth. Add dried oregano and basil, then stir everything well to combine.
4. Simmer the Ragu:
Season with salt and pepper to your taste. Reduce the heat to low and let the sauce simmer uncovered for 20-30 minutes. Stir occasionally until it thickens and the flavors come together beautifully.
5. Prepare the Spiralized Veggies:
While the ragu simmers, spiralize the zucchinis and, if you like, the reserved carrots. In a separate pan, lightly sauté the spiralized veggies in a little olive oil over medium heat for 2-3 minutes. They should warm through but still keep a bit of crunch—don’t overcook!
6. Serve and Garnish:
Place a bed of spiralized veggies on each plate and spoon the hearty beef ragu on top. Garnish with fresh chopped parsley or basil and sprinkle with Parmesan or Pecorino cheese if you want. Serve immediately and enjoy your comforting, delicious meal!
Can I Use Frozen Beef for This Ragu?
Yes, you can! Just make sure to thaw the beef completely in the fridge overnight before cooking. Pat it dry with paper towels to avoid excess moisture, which can affect browning.
Can I Make the Beef Ragu Ahead of Time?
Definitely! The ragu actually tastes better the next day as the flavors develop. Cool it completely, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stove.
What’s the Best Way to Store Leftover Spiralized Veggies?
Spiralized veggies are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for 1-2 days. Avoid cooking them too far in advance to prevent sogginess.
Can I Substitute the Spiralized Zucchini with Other Veggies?
Yes! Carrots, yellow squash, or even cucumber work well as spiralized noodles. Just adjust the sauté time since some veggies cook faster or slower than zucchini.
