Easy Beef Ragu over Spiralized Veggies is a simple and tasty twist on a classic comfort meal. The rich, slow-cooked beef sauce pairs perfectly with fresh spiralized veggies, making this dish hearty yet light. It’s a great way to enjoy all the flavors of a traditional ragu without all the heavy pasta, and the colorful veggies add a nice fresh crunch to every bite.
I love making this recipe when I want something cozy but not too heavy. The beef slowly simmers with garlic, tomatoes, and herbs until it’s full of flavor and just melts in your mouth. Using spiralized veggies instead of noodles is a smart trick I picked up — it makes the dish feel fresh, and I always feel better after eating it. Plus, it’s a great way to sneak in some extra veggies without even thinking about it!
My favorite way to serve this is right from the stovetop, plated with plenty of the tender beef ragu ladled generously over a bed of warm spiralized zucchini or carrots. I like to sprinkle a little Parmesan on top and maybe add a side of crusty bread if I’m feeling indulgent. This meal always brings people together, and I find it perfect for a weeknight dinner when you want something that’s both good for you and filling.
Key Ingredients & Substitutions
Ground beef: I like ground chuck because it has good fat for flavor. For a leaner option, use ground turkey or chicken, but the ragu may be less rich.
Crushed tomatoes & tomato paste: These give the sauce body and tang. You can swap crushed tomatoes for canned diced tomatoes if needed. Tomato paste is key for thickness and deeper taste.
Zucchini and carrot noodles: Zucchini is my favorite spiralized veggie, but yellow squash works well too. Carrots add sweetness and color. If you can’t spiralize, thinly sliced veggies also work.
Herbs: Dried oregano and basil provide classic ragu flavor. Fresh herbs at the end brighten the dish wonderfully—never skip the fresh parsley or basil garnish.
How Do I Make Spiralized Veggies Perfectly Tender but Not Watery?
One common challenge is cooking spiralized veggies so they stay tender but don’t get soggy or watery. Here’s what I do:
- Use a hot non-stick pan and add the noodles without any oil at first to let excess moisture evaporate.
- Sauté briefly for 2-3 minutes—just until they soften but keep some bite.
- Season with salt towards the end to avoid drawing out too much water early.
- If veggies release too much water, drain it off or cook a bit longer until liquid evaporates.
This way, your veggie noodles hold up nicely under the rich beef sauce, giving a fresh texture and flavor to the dish.
Equipment You’ll Need
- Large skillet or saucepan – perfect for cooking the beef ragu evenly.
- Spiralizer – makes quick and easy veggie noodles that cook just right.
- Non-stick pan – helps sauté spiralized veggies without sticking or extra oil.
- Wooden spoon or spatula – ideal for stirring the ragu and breaking up ground beef.
- Sharp knife and cutting board – to chop onions, garlic, and fresh herbs easily.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter taste.
- Add mushrooms or bell peppers to the ragu for extra veggies and flavor.
- Stir in some red pepper flakes if you like a bit of heat.
- Top with shaved Parmesan or crumbled feta for a creamy, salty finish.
Easy Beef Ragu over Spiralized Veggies
Ingredients You’ll Need:
For the Beef Ragu:
- 1 lb (450g) ground beef (or ground chuck for more flavor)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz/400g) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup beef broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
For the Spiralized Veggies:
- 2 medium zucchinis, spiralized
- 1 medium carrot, spiralized (optional, for color and sweetness)
For Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook. While the beef ragu simmers, you can quickly sauté the spiralized veggies. Overall, from start to finish, expect about 30 minutes for a delicious and healthy meal.
Step-by-Step Instructions:
1. Cook the Beef Ragu:
Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant.
Turn the heat to medium-high and add the ground beef. Cook, breaking up the meat with a spatula, until browned, about 5-7 minutes. If there’s excess fat, drain it off.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the crushed tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Stir well.
Reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until thickened and flavorful.
2. Prepare the Spiralized Veggies:
While the sauce simmers, heat a large non-stick pan over medium heat. Add the spiralized zucchini and carrot noodles.
Sauté for 2-3 minutes until the veggies are tender but still have a little crunch. Season lightly with salt and pepper.
3. Serve and Garnish:
Divide the sautéed spiralized veggies onto plates or bowls. Spoon the warm beef ragu generously over the top.
Sprinkle with freshly chopped parsley or basil for a fresh burst of flavor before serving.
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it cook evenly and browns nicely without steaming.
Can I Make the Beef Ragu Ahead of Time?
Absolutely! The ragu actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove.
What Veggies Work Best for Spiralizing?
Zucchini is ideal because it cooks quickly and has a mild flavor. Carrots add a nice sweetness and color. You can also try yellow squash or cucumber for variation, but avoid watery veggies like tomatoes for spiralizing.
How Should I Store Leftovers?
Keep leftover ragu and spiralized veggies in separate airtight containers in the fridge. The ragu stores well for 3-4 days, but spiralized veggies are best eaten within 1-2 days to maintain their texture.