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I know it can be challenging to follow a healthy keto diet without spending hours cooking. This recipe only requires a few common ingredients and is full of nutrients, especially magnesium and potassium, both of which are essential for our health.
Hands-on Overall
Serving size about 1 cup ragu + 1 zucchini
Nutritional values (per about 1 cup ragu + 1 zucchini)
Net carbs5.7 grams
Protein37.8 grams
Fat51.1 grams
Calories645 kcal
Calories from carbs 4%, protein 24%, fat 72%
Total carbs8.3 gramsFiber2.6 gramsSugars5.3 gramsSaturated fat18.7 gramsSodium506 mg(22% RDA)Magnesium83 mg(21% RDA)Potassium1,191 mg(60% EMR)
Ingredients (makes 4 servings)
- 800 g ground beef (1.76 lb)
- 1/4 cup pesto (65 g/ 2.2 oz) - you can make your own pesto
- 1 tbsp ghee or butter
- 2-4 tbsp freshly chopped parsley
- 1/2 tsp sea salt, or to taste
- 4 medium zucchini (one per serving), sliced using a julienne peeler or vegetable spiralizer (800 g/ 1.76 lb)
Instructions
- If you're using frozen meat, keep it outside the fridge to slowly defrost.
- Place the meat in a hot pan greased with ghee (keep some ghee for cooking zoodles) and cook for 5-8 minutes or until browned from all sides.
- Add red pesto, freshly chopped parsley, salt and cook on medium heat for 3-5 more minutes. When done take off the heat and transfer into a bowl.
- Meanwhile, using a spiralizer, create zucchini "noodles". Chop the soft core of the zucchini and add it to the zoodles.
- If you don't have a spiralizer, you can use a julienne peeler and peel the zucchini all around until you get to the soft centre.
- Transfer the zoodles into the saucepan greased with the remaining ghee. Cook briefly for 2-5 minutes. Turn off the heat, add the meat and mix in well. The exact time depends on how tender you prefer the zoodles to be. The less you cook them, the more "al dente" and the less soggy they will be.
- Serve immediately or store the ragu in the fridge for up to a 4 days. The zoodles are best prepared fresh as they tend to get soft.
Quick Beef Ragu with Zoodles (KetoDiet Blog)
Step by Step
Ingredients
- 800 g ground beef (1.76 lb)
- 1/4 cup pesto (65 g/ 2.2 oz) - you can make your own pesto
- 1 tbsp ghee or butter
- 2-4 tbsp freshly chopped parsley
- 1/2 tsp sea salt, or to taste
- 4 medium zucchini (one per serving), sliced using a julienne peeler or vegetable spiralizer (800 g/ 1.76 lb)
Instructions
- If you're using frozen meat, keep it outside the fridge to slowly defrost.
- Place the meat in a hot pan greased with ghee (keep some ghee for cooking zoodles) and cook for 5-8 minutes or until browned from all sides.
- Add red pesto, freshly chopped parsley, salt and cook on medium heat for 3-5 more minutes. When done take off the heat and transfer into a bowl.
- Meanwhile, using a spiralizer, create zucchini "noodles". Chop the soft core of the zucchini and add it to the zoodles.
- If you don't have a spiralizer, you can use a julienne peeler and peel the zucchini all around until you get to the soft centre.
- Transfer the zoodles into the saucepan greased with the remaining ghee. Cook briefly for 2-5 minutes. Turn off the heat, add the meat and mix in well. The exact time depends on how tender you prefer the zoodles to be. The less you cook them, the more "al dente" and the less soggy they will be.
- Serve immediately or store the ragu in the fridge for up to a 4 days. The zoodles are best prepared fresh as they tend to get soft.
Nutrition (per serving, about 1 cup ragu + 1 zucchini)
Calories645kcal
Net Carbs5.7g
Carbohydrates8.3g
Protein37.8g
Fat51.1g
Saturated Fat18.7g
Fiber2.6g
Sugar5.3g
Sodium506mg
Magnesium83mg
Potassium1,191mg
Detailed nutritional breakdown (per about 1 cup ragu + 1 zucchini)
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