Easy Beef Ragu over Spiralized Veggies

Easy Beef Ragu over Spiralized Veggies is a hearty and comforting meal that feels fancy but is super simple to make. The rich, slow-cooked beef sauce has tons of flavor…

By Alina • September 13, 2025 • Reading time: 6 min

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Easy Beef Ragu over Spiralized Veggies is a hearty and comforting meal that feels fancy but is super simple to make. The rich, slow-cooked beef sauce has tons of flavor and pairs perfectly with the fresh crunch of spiralized veggies like zucchini or carrots. It’s a great way to enjoy a classic Italian-inspired dish without the usual pasta, making it lighter but still filling.

I love making this recipe when I want something satisfying but don’t want to spend hours in the kitchen. The beef gets nice and tender as it simmers, soaking up all the herbs and tomatoes. Using spiralized veggies instead of noodles is a fun twist and adds a fresh texture that keeps it feeling bright and healthy. It’s one of those dishes that tastes like you spent a lot of time on it, but actually, it comes together quickly.

Serving this over a big pile of those curly veggies makes it feel like a special meal, perfect for weeknights or when friends come over. I also enjoy topping it with a little grated Parmesan and a sprinkle of fresh basil to brighten things up. If you’re looking for a comforting, tasty meal that feels both wholesome and a little indulgent, this Beef Ragu over Spiralized Veggies is my go-to dish every time.

Key Ingredients & Substitutions

Ground beef: Using ground beef makes this ragu quick and easy. If you want a richer flavor, try beef chuck, chopped or shredded. For a lighter option, ground turkey or chicken work well too.

Vegetables: Carrots, onion, and celery create a classic base called soffritto. If you don’t have celery, extra carrots or bell peppers add nice sweetness and texture.

Tomatoes: Canned diced tomatoes and tomato paste build the sauce’s rich body. If using fresh tomatoes, cook them longer to break down and thicken.

Zucchini noodles: Spiralized zucchini is a fresh, low-carb pasta swap. You can also try spiralized carrots, yellow squash, or even sweet potatoes for different flavors.

How Do I Make the Ragu Thick and Full of Flavor?

Slow simmering the sauce is key for rich flavor. Here’s how to get it right:

• After browning the meat and adding tomatoes, reduce heat to low to avoid burning.
• Simmer uncovered to help the sauce thicken as water evaporates.
• Stir occasionally to prevent sticking and develop a deeper taste.
• If the sauce looks too thin, cook a few extra minutes to reach your preferred thickness.
• For extra richness, add a splash of red wine or a small piece of grated Parmesan rind while simmering.

With a bit of patience, you’ll notice the flavors deepen and the sauce becomes beautifully thick and satisfying.

Equipment You’ll Need

• Large skillet or saucepan – perfect for browning the beef and simmering the ragu sauce all in one pan.
• Spiralizer – makes quick work of turning zucchini or other veggies into noodles for a fresh pasta alternative.
• Sharp knife – helps chop the onion, carrots, and celery evenly for smooth cooking.
• Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
• Colander or strainer – handy if you rinse your spiralized veggies before cooking.

Flavor Variations & Add-Ins

• Swap ground beef for ground turkey or chicken for a lighter, leaner ragu.
• Add mushrooms or finely chopped bell peppers with the onions for extra texture and earthiness.
• Stir in a pinch of red pepper flakes for a subtle spicy kick.
• Top with fresh basil or parsley for a burst of herbal freshness before serving.

Easy Beef Ragu over Spiralized Veggies

Ingredients You’ll Need:

For the Ragu:

• 1 lb (450g) ground beef (or beef chuck, finely chopped or shredded)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 can (14 oz/400g) diced tomatoes
• 2 tbsp tomato paste
• 1/2 cup beef broth or water
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme (or a few fresh sprigs)
• Salt and pepper to taste

For the Spiralized Veggies:

• 2 medium zucchinis, spiralized into noodles (zoodles)

For Garnish (Optional):

• Fresh thyme or parsley
• Grated Parmesan cheese

How Much Time Will You Need?

This recipe takes about 10 minutes for preparation and around 30 minutes to cook and simmer the ragu. Spiralizing and lightly cooking the veggies add just a few extra minutes, so plan for a total of roughly 40–45 minutes from start to finish.

Step-by-Step Instructions:

1. Cook the Veggies:

Heat olive oil in a large pan over medium heat. Add chopped onion, carrots, and celery. Cook until soft, about 5–7 minutes. Then add minced garlic and stir for another minute until fragrant.

2. Brown the Beef:

Turn heat to medium-high and add beef. Break it apart with a spoon and cook until browned all over, about 6–8 minutes. Stir well to combine flavors.

3. Build the Sauce:

Add tomato paste and stir for 1 minute to bring out the flavor. Then pour in diced tomatoes, beef broth, oregano, thyme, salt, and pepper. Stir everything together.

4. Simmer the Ragu:

Lower heat to a gentle simmer. Let it cook uncovered for 20–30 minutes, stirring occasionally. The sauce will thicken and the flavors will meld beautifully.

5. Prepare Spiralized Veggies:

While the ragu simmers, heat a separate pan over medium heat. Add spiralized zucchini noodles and lightly sauté for 2–3 minutes to warm through but keep some bite. Season with salt and pepper.

6. Serve and Garnish:

Divide spiralized veggies into bowls. Spoon generous portions of the warm beef ragu on top. Garnish with fresh herbs and a sprinkling of Parmesan cheese if you like.

Enjoy this comforting, delicious meal that’s easy to make and full of fresh flavors!

Can I Use Frozen Beef in This Recipe?

Yes! Just be sure to thaw it completely in the fridge overnight before cooking. Using frozen beef straight away can release extra moisture and affect the sauce’s texture.

Can I Make the Ragu Ahead of Time?

Absolutely! This ragu actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove before serving.

What Can I Substitute for Zucchini Noodles?

You can spiralize other veggies like carrots, yellow squash, or sweet potatoes. Alternatively, serve the ragu over cooked pasta, rice, or mashed potatoes if you prefer.

How Should I Store Leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat in a pan or microwave, stirring occasionally to ensure even warming.