Easy Beef Ragu over Spiralized Veggies is a comforting dish that brings together tender, slow-cooked beef in a rich tomato sauce, served right over fresh, crunchy veggie noodles. The spiralized veggies add a light and colorful twist, making this meal feel both hearty and fresh at the same time. It’s a great way to enjoy a classic ragu without feeling too heavy, perfect for any night of the week.
I love making this recipe when I want something satisfying but also want to sneak in some extra veggies. The spiralized zucchini or carrots soak up the delicious sauce so well, and it feels like you’re having pasta, but with way more vitamins and less guilt. Plus, it doesn’t take too long to prepare, which is always a win in my book.
My favorite way to enjoy this meal is with a sprinkle of fresh herbs like basil or parsley on top and a little grated Parmesan cheese if you have it. It’s simple but feels like a treat, especially after a busy day. This beef ragu over spiralized veggies always brings a smile to the table and makes me feel proud to serve something both tasty and wholesome.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and flavorful. If you prefer leaner meat, try beef brisket or even pork shoulder for a different taste.
Crushed tomatoes: They give the sauce its rich, tangy base. If you can’t find crushed tomatoes, use canned diced tomatoes and crush them with a spoon while cooking.
Zucchini and carrots (spiralized): These veggies add freshness and texture. If zucchinis aren’t available, try yellow squash or cucumber for a similar effect.
Red wine (optional): It adds deep flavor but can be left out. Use extra beef broth or a splash of balsamic vinegar to maintain richness.
How Do You Get the Beef Tender and Shreddable in This Ragu?
The key to tender beef is slow and gentle cooking:
- Brown the beef well to lock in flavor before slow cooking.
- Simmer it in liquid (tomatoes, broth, and optional wine) for 2.5 to 3 hours on low heat.
- Don’t rush this step; the low simmer breaks down connective tissue, making the beef tender and easy to shred.
- Use two forks to shred the beef directly in the pot once finished — this helps the meat soak up more sauce.
Patience here really pays off with a rich, melt-in-your-mouth ragu.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even cooking and slow simmering the beef until tender.
- Sharp chef’s knife – makes cutting beef and chopping vegetables quick and easy.
- Cutting board – sturdy surface to prep your meat and veggies safely.
- Spiralizer – essential for turning zucchinis and carrots into fun, pasta-like noodles.
- Non-stick skillet – perfect for lightly sautéing spiralized veggies without sticking or breaking.
Flavor Variations & Add-Ins
- Swap beef chuck for ground beef or turkey for a quicker ragu that’s still hearty.
- Add mushrooms for earthiness and extra texture—they soak up the sauce nicely.
- Stir in fresh spinach or kale at the end for added greens and nutrients.
- Use Parmesan or pecorino cheese on top for a salty, creamy finish that brightens the dish.
Easy Beef Ragu over Spiralized Veggies
Ingredients You’ll Need:
For the Beef Ragu:
- 1.5 pounds beef chuck roast, cut into large chunks
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (28 oz) can crushed tomatoes
- ½ cup beef broth
- ¼ cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish
For the Spiralized Veggies:
- 2 medium zucchinis, spiralized
- 2 medium carrots, spiralized
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 2.5 to 3 hours of slow cooking for the beef to become tender. A few minutes more are needed to sauté the spiralized veggies and assemble the dish. Set aside about 3 hours total to enjoy this hearty, flavorful meal.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Season beef chunks with salt and pepper. Brown them in batches for about 4-5 minutes per side until nicely seared. Remove the beef and set aside.
2. Cook the Veggies and Deglaze:
In the same pot, add chopped onion, diced carrots, and celery. Sauté for about 5 minutes until soft. Add minced garlic and cook 1 more minute. Pour in red wine to deglaze, scraping up browned bits, and let it reduce for 2-3 minutes.
3. Simmer the Ragu:
Return the beef to the pot, add crushed tomatoes and beef broth. Stir in oregano, thyme, bay leaf, and season with salt and pepper. Bring to a simmer, reduce heat to low, cover, and cook gently for 2.5 to 3 hours until beef is tender and falling apart.
4. Shred the Beef and Prepare the Veggie Noodles:
Once done, shred the beef directly in the pot with two forks and mix well with the sauce. Remove the bay leaf. Meanwhile, sauté spiralized zucchinis and carrots quickly in a non-stick pan over medium heat for 2-3 minutes to warm without losing crunch. Alternatively, steam briefly.
5. Serve:
Divide the spiralized veggies into bowls, ladle the rich beef ragu over the top, and garnish with fresh thyme sprigs. Serve immediately and enjoy your warm, wholesome meal!
Can I Use Frozen Beef for This Ragu?
Yes, but be sure to thaw it completely before cooking. Thaw frozen beef in the fridge overnight or use the cold water method by placing it in a sealed bag and submerging it in cold water for a few hours. This helps ensure even cooking and proper browning.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender and shreddable.
How Should I Store Leftovers?
Store leftover beef ragu in an airtight container in the fridge for up to 3 days. Spiralized veggies are best prepared fresh, but if you have leftovers, keep them separate and reheat gently to avoid sogginess.
What Can I Substitute for Spiralized Zucchini and Carrots?
If you don’t have a spiralizer, try using thinly sliced zucchini or carrots, or serve the ragu over cooked pasta, rice, or even roasted vegetables for a similar satisfying experience.
