Calabrian Beef Ragu with Zucchini Ribbons
20min
35min
2
485
Chef's Note
For the best zucchini ribbons, use medium-sized zucchini and don't peel too deeply on the first pass. Rotate the zucchini after each strip for more even ribbons. If you find the Calabrian flavor too mild, you can add a pinch of red pepper flakes to taste, keeping in mind the low-spice requirement.
Tags
Ingredients
12 oz ground beef (85% lean)
2 tbsp olive oil
1 medium onion
3 cloves garlic cloves
1 medium carrot
1 stalk celery stalk
14 oz crushed tomatoes
1/2 cup beef broth (no sugar added)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp Calabrian chili paste (mild)
3 medium zucchini
1/4 cup fresh basil leaves
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Finely dice the onion, carrot, and celery. Mince the garlic cloves.
- 2
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a wooden spoon. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- 3
Remove the beef from the skillet and set aside. Drain excess fat if needed, leaving about 1 tbsp in the pan.
- 4
In the same skillet, add the diced onion, carrot, and celery. Cook for 5 minutes until vegetables begin to soften.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Return the beef to the skillet and add the crushed tomatoes, beef broth, dried oregano, dried basil, and Calabrian chili paste. Stir to combine.
- 7
Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of beef broth.
- 8
While the ragu simmers, prepare the zucchini ribbons. Wash the zucchini and trim the ends.
- 9
Using a vegetable peeler, carefully peel the zucchini lengthwise into thin ribbons. Continue rotating the zucchini until you reach the seedy core (which can be saved for another use).
- 10
Heat the remaining 1 tbsp of olive oil in a separate large skillet over medium heat.
- 11
Add the zucchini ribbons to the skillet and sauté for 2-3 minutes until just tender but still slightly crisp. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper.
- 12
Divide the zucchini ribbons between two plates, creating a nest-like base.
- 13
Top the zucchini with the beef ragu and garnish with fresh basil leaves. Serve immediately.
Nutrition Information (per serving)
485
35g
18g
30g
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