Beef Ragù and Courgetti

A richly flavoured low-carb beef ragù served over spiralized courgette ribbons with a touch of liver and red wine.

Healthy Dinner Beef Gluten Free Courgette Low Carb

Estimated Nutrition

Calories

621.6

kcal / serving

2486.2 kcal total

Carbs

19.2g

per serving

76.8 g total

Fat

38g

per serving

152.1 g total

Protein

39.6g

per serving

158.4 g total

Cook Time

165

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

Dairy

Butter

Knob for courgetti

100

Parmesan

Grated

Liquids

250

Red Wine

200

Bone Broth

Or water

Meat

400

Beef Mince

Chuck or braising steak, not lean

100

Chicken Liver

Trimmed and chopped

NutsSeeds

clove

Garlic

Finely chopped

piece

Bay Leaf

Dried

1.25

Mixed Spice

Or tiny pinch of nutmeg

Oregano

Dried

Sea Salt

To taste

Black Pepper

Freshly ground

handful

Parsley

Fresh, finely chopped

OilsFats

Ghee

Or butter

unit

Extra Virgin Olive Oil

To serve

Vegetables

piece

Onion

Finely chopped

800

Tomato

Chopped tinned or passata

piece

Carrot

Finely grated

piece

Courgette

Method

Add grated carrots for the final 15 minutes and season with salt, pepper, and parsley.

Serve ragù over courgetti topped with olive oil and grated parmesan.

Fry onion in ghee until softened, then add garlic, bay leaves, spices, and oregano for two minutes.

Increase heat and add beef mince, breaking it up with a spatula.

Stir in chicken livers and red wine to deglaze, then add tomatoes, purée, and broth.

Simmer covered for 2.5 hours until thick and rich.

Spiralize the courgettes into spaghetti strands or slice into thin ribbons.

Sauté courgetti in butter for three minutes or soften by tossing in the hot sauce.