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Enjoy this beef ragu over sweet potato noodles for a gluten free meal that can be prepared in under 20 minutes!
Oh hey, another gluten free, dairy free, sugar free recipe! Who would think something like that could be delicious? I swear it is though. Today I’m bringing you this 20 minute beef ragu with sweet potato noodles! During whole30, I think it’s crucial to eat noodles (even if they are vegetable noodles), and sweet potato noodles are so much better than zucchini noodles. Yeah, I said it.
I’ve mentioned it before, but I’ve recently become a huge sweet potato fan, so much so, that I probably eat sweet potatoes five days per week. What can I say? They’re incredibly versatile and pair well with most things. In this case, the sweet potato noodles pair perfectly with BEEF RAGU.
Let’s walk through this QUICK recipe...
First, you’ll want to cook the beef in a large skillet, along with the onion, garlic and spices. You want the beef to be cooked all the way through and the onion to be translucent. Meanwhile, you can run the sweet potato through your spiralizer.
Note: I’m not a spiralizer expert, but I believe I used Blade C, though any blade will work in this recipe.
Once everything is cooked, you can add in the canned tomatoes and tomato sauce. Fire roasted tomatoes have a little more flavor, so I recommend using them if you can.
Note: if you’re doing whole30, be sure to check the amount of sugar and ingredients in your marinara sauce!
Last, stir in the spinach until it’s wilted. At this point, you can remove everything from the skillet and then immediately add in the sweet potato noodles—you don’t even have to wipe out the skillet. You want to cook the noodles until they’re warm but not too soft; vegetable noodles that are too soft usually end up being a bit soggy.
Now, you can put everything together and viola! See how quick that was?
Beef Ragu with Sweet Potato Noodles {paleo, whole30}
Ingredients
- 1 lb. ground beef
- 1/2 cup yellow onion diced
- 2 garlic cloves minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 can diced tomatoes fire roasted
- 1/2 cup marinara sauce
- 2 cups spinach
- 1 large sweet potato peeled
Instructions
- Start by heating 1 tbsp oil in large skillet over medium-high heat; then, add the beef, onion, garlic, basil, oregano, and salt, stirring occasionally until beef is cooked and onion is translucent.
- While the beef is cooking, run the sweet potato through your spiralizer and set aside.
- Once the beef is cooked, reduce heat to medium-low and add the diced tomatoes and marinara sauce; stir to combine. Last, add in the spinach and stir until spinach has wilted.
- Remove everything from the skillet then add the sweet potato noodles, stirring until noodles are warm but not too cooked--if they're overcooked, they'll become soggy.
- Serve beef ragu over top of the sweet potato noodles.
- Enjoy!
