Low Carb Beef Ragu and Zucchini Ribbons
with Grated Parmesan
Indulge in hearty beef ragu over tender zucchini ribbons, topped with nutty grated Parmesan for a rich, low-carb delight.
Cals 529 · Prot 51 · Carbs 43 · Fat 19
Low Carb
Calorie Smart
35 min
Indulge in hearty beef ragu over tender zucchini ribbons, topped with nutty grated Parmesan for a rich, low-carb delight.
Cals 529 · Prot 51 · Carbs 43 · Fat 19
Low Carb
Calorie Smart
Ingredients
Beef ragu
Grass fed Beef Mince Lean
350 Grams
Carrot
1 Piece
Brown onion
1 Piece
Garlic cloves
1 Piece
Beef stock cube
9*11*15*
1 Piece
Dried oregano
2 Grams
Tomato paste
30 Grams
Tomato passata
200 Grams
Water
200 ML
Balsamic vinegar
14*
15 ML
Brown sugar
5 Grams
To serve
Large zucchini
1 Piece
Fresh parsley
15 Grams
Grated Parmesan
4*
30 Grams
Allergens
*9 Soya, *11 Gluten, *15 Celery, *14 Sulphur Dioxide, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2214 / 529 |
| Fats (g) | 18.6 |
| of which saturated (g) | 5.1 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 21.4 |
| Fibers (g) | 8.6 |
| Proteins (g) | 50.7 |
| Salt (g) | 4.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the onion and garlic.
- Peel and grate the carrot.
2 Start ragu
- Heat a large non-stick pan over medium heat with a drizzle of oil.
- Fry the beef mince for 5 min until browned.
- Add the onion, garlic and grated carrot.
- Cook for 4 min further.
3 Simmer ragu
- Add the dried oregano, beef stock cube, tomato passata, measured water and balsamic vinegar and a pinch of brown sugar (optional).
- Adjust seasoning with a pinch of salt and pepper, to taste.
- Lower the heat, cover and cook for 8-10 min until the ragu thickens slightly, stirring often.
Tip! If the ragu is too watery, remove the lid and cook for 3-4 min, stirring regularly.
4 Prep zucchini
- Meanwhile, bring a pot of salted water to boil.
- Using a vegetable peeler, carefully shave the zucchini from one end to the other to create a ribbon.
- Continue until you reach the center with the seeds.
- Turn the zucchini over and repeat from the skin until you reach the center again.
- Turn again and repeat the action until all sides of the zucchini have been shaved. Discard the center.
Tip! If you do not have a vegetable peeler, carefully cut the zucchini into thin slices.
5 Blanch zucchini
- Add the zucchini ribbons to the boiling water for 30 sec until bright green and softened.
- Do this in batches.
- Drain really well to remove excess water.
6 Serve
- Add the zucchini ribbons to the serving plate and top with spoonfuls of ragu.
- Roughly pick the parsley leaves.
- Serve the Low Carb Beef Ragu and Zucchini Ribbons topped with grated Parmesan and fresh parsley.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?