Leah Itsines’ famous low-carb ragu recipe is comfort food made healthy
Healthy food doesn’t have to be boring. Exhibit A: Leah Itsines’ low-carb zoodle ragu. This one is sure to hit all the right spots
Needing a new zucchini recipe? This one I super delicious, light, hearty and healthy.
It’s is the perfect dinner idea to get some extra veggies into you, and even kid-friendly so the whole family will love it. If you don’t have a spiraliser, you can use your peeler and make ribbons instead.
Tip: This sauce can be made in bulk and once cooked, frozen in single serves for ease.
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Leah itsines’ healthy zoodle ragu
- Olive oil spray
- 3/4 small brown onion, diced
- 5 garlic cloves, crushed
- 3 small celery stalks, diced
- 1½ small carrot, peeled and diced
- 2 teaspoons mustard powder
- ½ tsp of ground allspice
- ½ tsp of ground cinnamon (or 1 cinnamon stick)
- Salt and pepper
- 270g beef chuck steak (raw), cubed
- 2 tablespoons tomato paste
- 600g canned diced tomatoes
- Handful of fresh basil
- Pinch of chilli flakes (optional)
- 120g spaghetti, uncooked
- 3 small zucchinis, spiralised
- 1 teaspoon olive oil
- Handful fresh basil leaves, finely shredded
- 3 (35g each) slice wholegrain bread
1. Heat a deep frypan over medium-high heat and spray with olive oil. Add brown onion, 3 garlic cloves, celery and carrot and sauté for 5 to 6 minutes. Add mustard powder, allspice, cinnamon, salt and pepper. Cook for another 2 to 3 minutes, then transfer to a slow cooker.
2. Return frypan to heat, add steak and cook until lightly browned all over. Season with salt and pepper. Add tomato paste and stir to coat. Transfer steak to the slow cooker and add canned tomatoes. Season with salt, pepper, fresh basil and chilli flakes, if using. Cook on high for 4 hours or low for 8 hours.
3. Cook pasta according to the package instructions. Set aside.
4. Heat a small frypan over medium heat and spray with olive oil. Sauté spiralised zucchini for 3 to 4 minutes or until it begins to soften. Don’t let the zucchini get too soft.
5. Meanwhile, in a small bowl, combine the remaining 2 garlic cloves, olive oil, salt, and basil. Brush the mixture over the bread using a basting brush. Place under the grill until crisp and golden.
6. Mix zoodles with the pasta, top with the ragu and serve with garlic bread.