Beef Ragu With Sweet Potato Noodles

🧂 Ingredients

• 2 tablespoons olive oil

  or coconut oil
• 1 medium onion

  finely diced
• 1 large carrot

  diced into small cubes
• 1 celery stick

  diced into small cubes
• 1/2 long red chili

  diced (or 1/2 teaspoon chili flakes or cayenne pepper)
• 1.5 teaspoons sea salt
• 3 large cloves of garlic

  finely diced
• 1.5 lbs. beef steak

  700-750 g stewing steak, chuck steak or rib eye, diced
• 1 teaspoon black or white pepper
• 2 bay leaves
• 1 teaspoon ground paprika

  mild or sweet
• 1 teaspoon dried oregano

  thyme or basil
• 1/2 teaspoon cinnamon powder
• 1 star anise

  optional
• 1 can diced tomatoes

  400 g / 1.5 cups, tinned/chopped
• 1 tablespoon coconut aminos

  or Tamari wheat-free soy sauce
• 1 cup beef stock

  or bone broth
• 1 large sweet potato

  or 2 medium ones, choose the elongated shape
• 1-2 tablespoons olive oil
• 1 teaspoon garlic powder

  optional but yummy
• 1/2 teaspoon sea salt

Instructions

• 1 Heat oil in a large, heavy-bottom saucepan over medium heat. Add the onions,
  carrots, celery, chili and salt and cook for about 5 minutes, stirring a few
  times, until softened.
• 2 Add the beef and the rest of the ingredients and stir through. Increase the heat
  to high and bring to a boil. Then, reduce the heat to medium-low and simmer,
  covered with a lid for 2 hours.
• 3 After 2 hours, use a potato masher or a fork to break the beef apart into
  shreds/smaller pieces, and cook the ragu uncovered for 5-10 minutes over high
  heat to evaporate some of the liquid and to thicken the sauce slightly.
• 4 To make the sweet potato noodles, you will need to use something like a
  vegetable spiralizer. Peel the potatoes, cut off the ends so they are flat and
  place the potato in the spiralizer. Spiralize into thin noodles.
• 5 Preheat the oven to 200 C / 395 F. Place the noodles in a baking tray and
  drizzle with a little olive oil. Sprinkle with salt and garlic powder, if using.
  Roast for 8-10 minutes, stirring gently halfway through.
• 6 Serve the sweet potato noodles with as much beef ragu as you like, topped with
  freshly chopped parsley.

Nutrition Info