video password: fresh [case sensitive]
prepare ahead?
You could prepare everything in advance and reheat the beef and noodles separately (or together) before serving. The noodles will be a little fragile so be careful.
leftover potential
Will keep in the fridge for a week or so.
variations for fun
vegan / vegetarian – try a mushroom ragu. Replace beef with about 750g (1 1/2lb) chopped mixed mushrooms. Vegans can serve with shaved brazil nuts instead of parmesan.
dairy free – serve with finely shaved brazil nuts instead of cheese.
buttery – finsh the sauce with 2-3 generous knobs of butter instead of olive oil. Makes for a wonderful meat sauce.
chilli ragu – spice it up with a teaspoon or so of dried chilli flakes or powder.
carb-fest – skip the zucchini and cook some spaghetti according to the packet directions and serve wtih the sauce and parnesan.
problem solving guide
beef burning – the heat is probably too high, or you haven’t been stirring often enough. Reduce the heat quickly and give it a good vigorous stir. A little more oil may help.
problem solving guide
too tomatoey – this sauce is quite tomatoey rather than just beefy. If you find it too much, balance out with some more extra virgin olive oil OR even better melt in a few knobs of butter to soften the acidity of the tomato. One of my favourite things!
too watery? – depending on the size of your pan, it may take a while for the tomatoes to reduce down. A wider, shallower pan will reduce more quickly than a deeper, narrower pan. For now, simmer a little longer OR add in a few tablespoons of tomato paste to thicken things up.
too bland? don’t forget to season. Salt, pepper and possibly a little sugar for those who like it sweet.
serving suggestions
I think this needs either a salad or some steamed greens such as broccoli served on the side with this.
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italian beef ragu with zucchini noodles recipe
serves 2
450g (1lb) minced (ground) beef
2-3 cloves garlic, finely sliced
2 cans tomatoes (400g / 14oz)
2 medium zucchini
parmesan cheese, to serve
1. Preheat oven to 200C (400F). Heat a large fry pan on a high heat. Add a few tablespoons of oil and the beef. Stir fry beef for a few minutes.
2. Add garlic and continue to cook beef, stirring occasionally until really well browned. Add tomatoes and reduce heat to a simmer. Cook stirring occasionally
3. Meanwhile, shave the zucchini into ribbons using a mandoline or vegetable peeler. Drizzle a baking tray with olive oil and layer zucchini over the tray, don’t worry if they need to be layered. Drizzle with more oil and bake for about 10 minutes or until zucchini is tender.
4. Taste and season beef and drizzle generously with some extra virgin olive oil to balance the acidity of the tomato.
5. Serve zucchini noodles topped with beef sauce and parmesan shavings
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