spiralizing recipes - beef ragu over potato pasta

beef ragu over potato pasta

Try this new combination of meat and potatoes as a change of pace. Substitute zucchini pasta for the potatoes to make the recipe low carb.

  • Prep time: 55 minutes
  • Serves: 4.
  • Calories: 520. Sodium: 84 mg. Dietary fiber: 7.7 g. Total fat: 20.6 g. Total carbs: 55.6 g. Protein: 23.7 g.


  • 4 cups zucchini or yellow squash noodles, flat cut

  • 1 ½ pounds ground beef or turkey

  • 1 large yellow onion, chopped coarsely

  • 3 large garlic cloves, minced

  • 1/3 cup dry red wine

  • 2 14 ½ ounce cans “Italian style” diced tomato

  • 1 large carrot, coarsely chopped

  • 2 Tbsp. Italian seasoning

  • 1/3 cup half and half

  • 2 Tbsp. olive oil

  • Grated Parmesan cheese for garnish


  • Heat oil in a large saucepan. Add the meat, onion, garlic, and carrot. Sauté until meat is no longer pink, about 8 minutes. Add wine and cook for 3-5 minutes until it evaporates, stirring constantly. Stir in the tomatoes (juice included) the half and half and the Italian seasoning.
  • Reduce heat, cover the pan and simmer until the sauce has thickened (about 25 minutes).
  • When the sauce is done, ladle it over the zucchini noodles to “cook” them.
  • Garnish with parmesan cheese if desired (and not following Paleo).


  1. yum this sounds really nice. Thanks for putting this up.


    • Thank you!

      Hope you’ll find the rest and upcoming recipes equally interesting too.

      Looking forward to hear more feedback. 🙂

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