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Beef Ragu with Zucchini Noodles
and garlic green beans

Active: 40 min Total: 40 min
For this paleo twist on a classic spaghetti with meat sauce, we use zucchini noodles and a tomato-based sauce with mushrooms and beef. Serve with garlic green beans on the side for a colorful, vegetable filled dinner.


Zucchini Noodles:
  • Zucchini, medium - 2 , spiralized or cut into ribbons
Beef and Mushroom Ragu:
  • Onions, yellow - 1/2 , chopped
  • Bell peppers, red - 1/2 , chopped
  • Bell peppers, green - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 8 oz , sliced
  • Basil leaves, fresh (opt) - 6 leaves , chopped
  • Oil, cooking - 1 Tbsp
  • Beef, ground - 1 lb
  • Tomato paste - 2 Tbsp
  • Tomatoes, diced (14 oz / 397 g can) - 1 can
  • Vinegar, red or white wine - 1 tsp
Garlic Green Beans:
  • Green beans - 1 lb , trimmed
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2 , juice of


  1. Onions / Bell peppers / Garlic (the portion for both the ragu and green beans) / Green beans - Prep as directed. (Can be done up to 5 days ahead)
  2. Mushrooms / Basil - Prep as directed. (Can be done up to 1 day ahead)
  3. Zucchini - Turn into 'noodles' with a spiralizer or peel off strips with a peeler.

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  1. Heat a skillet or saute pan over medium-high heat. Add oil and mushrooms and saute until mushrooms are tender and golden brown, ~5 minutes. Add onions, peppers, garlic (just the portion for the ragu) and saute until tender, ~4 minutes. Add beef and cook until beef is cooked through. Stir in tomato paste, diced tomatoes (including liquid), basil and vinegar and simmer until sauce thickens slightly, ~4 minutes. Season with some salt and pepper.
  2. While sauce simmers, cook noodles by placing a microwave-safe colander into a large bowl (or just use your salad spinner without the top). Add in spiralized noodles and microwave 1 minute at a time for 3 to 4 minutes, until they reach a tender but crunchy consistency. If any liquids release during cooking, they'll drain out of the colander into the bowl so the noodles don't become soggy. Season with some salt and pepper.
  3. Heat a skillet or wok over medium-high heat. Add oil (the portion for the green beans) and when it begins to shimmer, add garlic and green beans. Saute until green beans are tender, 3 to 4 minutes. Season with some salt and pepper and squeeze lemon juice over top.
  4. Enjoy ragu over zucchini noodles with green beans on the side.



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