25+ Quick and Easy Italian Beef Ragu Recipes A Hearty Celebration of Flavor

Italian Beef Ragu is a classic comfort food that has delighted taste buds for centuries.

With its rich, tender beef, savory tomato sauce, and aromatic herbs, this dish offers a deep, satisfying flavor that pairs beautifully with pasta, polenta, or even crusty bread.

Whether you’re preparing it for a family dinner or entertaining guests, Italian Beef Ragu is a versatile dish that never fails to impress.

In this article, we’ve compiled over 25 Italian Beef Ragu recipes, each offering a unique twist on this beloved classic.

From slow-cooked variations to lighter, quicker versions, there’s a recipe here for everyone to enjoy.

Get ready to savor the authentic tastes of Italy with these mouthwatering ragu recipes.

25+ Quick and Easy Italian Beef Ragu Recipes A Hearty Celebration of Flavor

There’s no shortage of ways to enjoy the bold and savory flavors of Italian Beef Ragu.

Whether you prefer the slow-cooked richness or a lighter, faster alternative, each recipe offers something special.

These 25+ recipes are perfect for any occasion, from weeknight dinners to celebratory feasts.

With each bite, you’ll experience the depth of tradition and the love of Italian cooking.

So, gather your ingredients, fire up your stove, and dive into the world of Italian Beef Ragu. Buon appetito!

Italian Beef Ragu with Zucchini Noodles (Keto-Friendly)

This hearty Italian Beef Ragu features slow-cooked beef, simmered in a rich tomato-based sauce, and served over zucchini noodles for a healthy, low-carb twist. The tender beef shreds beautifully, absorbing the savory flavors of garlic, oregano, and basil, while the zucchini noodles offer a fresh, light base.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 can (14.5 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 medium zucchinis, spiralized into noodles
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned. Remove the beef from the pot and set aside.
2. In the same pot, sauté onions and garlic until softened, about 3-5 minutes.
3. Return the beef to the pot and add beef broth, crushed tomatoes, tomato paste, oregano, and basil. Bring to a simmer, cover, and cook for 2-3 hours until the beef is tender and shreds easily with a fork.
4. Remove the beef from the sauce, shred it using two forks, and return the shredded beef to the pot. Stir to combine and let it simmer for another 10-15 minutes.
5. While the ragu is simmering, heat a non-stick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender. Drain any excess moisture.
6. Serve the beef ragu over the zucchini noodles, garnish with fresh parsley, and enjoy!

This Italian Beef Ragu with Zucchini Noodles is a satisfying and flavorful low-carb dish that brings all the richness of traditional ragu with none of the carbs. The zucchini noodles provide the perfect vehicle for soaking up the delicious sauce, making this meal both nutritious and delicious. It’s perfect for a keto lunch that will keep you full without weighing you down.

Italian Beef Ragu with Cauliflower Rice (Low-Carb and Keto)

This Italian Beef Ragu served over cauliflower rice is a fantastic low-carb lunch option. The tender, slow-cooked beef ragu is paired with light, grain-free cauliflower rice, creating a perfect balance of savory flavors and textures. It’s a satisfying dish that doesn’t sacrifice taste while being keto-friendly.

Ingredients:

• 2 lbs beef stew meat or chuck roast
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 medium head cauliflower, grated or riced
• 2 tablespoons butter

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides. Once browned, remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until fragrant, about 3-4 minutes.
3. Add the beef broth, diced tomatoes, tomato paste, thyme, rosemary, red pepper flakes, salt, and pepper to the pot. Return the beef to the pot and bring to a simmer.
4. Cover and cook for 2-3 hours, or until the beef is fork-tender and can be shredded easily.
5. While the ragu simmers, prepare the cauliflower rice. Heat butter in a large skillet over medium heat, then add the cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until tender and any moisture has evaporated.
6. Once the beef is shredded and the ragu is rich and thick, serve it over the cauliflower rice. Garnish with fresh herbs if desired.

This Italian Beef Ragu with Cauliflower Rice is an excellent keto lunch choice, offering a comforting, flavorful meal without the carbs. The cauliflower rice perfectly complements the savory ragu, adding a light and fluffy texture that feels satisfying. It’s a great way to enjoy a classic Italian dish while sticking to a low-carb lifestyle.

Slow Cooker Italian Beef Ragu with Shirataki Noodles (Keto-Friendly)

This Slow Cooker Italian Beef Ragu with Shirataki Noodles is a super easy, hands-off recipe perfect for a keto lunch. The slow cooker does all the work, allowing the beef to become incredibly tender and infused with aromatic Italian herbs. Served with Shirataki noodles, a low-carb pasta substitute, it’s a filling and nutritious meal.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 packs (7 oz each) Shirataki noodles, drained and rinsed
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a pan over medium-high heat. Brown the beef chuck roast on all sides, then transfer it to the slow cooker.
2. In the same pan, sauté the onion and garlic for about 3 minutes, until softened and fragrant. Add the beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir to combine and pour over the beef in the slow cooker.
3. Cover and cook on low for 6-8 hours, or until the beef is tender and can easily be shredded with a fork.
4. Once the beef is cooked, remove it from the slow cooker, shred it using two forks, and return the beef to the sauce.
5. While the ragu is cooking, prepare the Shirataki noodles. Rinse and drain them, then dry them thoroughly with paper towels. Heat a non-stick skillet over medium heat and cook the noodles for 3-5 minutes to remove excess moisture.
6. Serve the beef ragu over the prepared Shirataki noodles, garnish with fresh basil or parsley, and enjoy!

This Slow Cooker Italian Beef Ragu with Shirataki Noodles is the ultimate keto-friendly comfort food. The slow-cooked beef ragu is rich, tender, and packed with Italian flavors, while the Shirataki noodles serve as a low-carb pasta alternative. It’s a perfect make-ahead lunch that’s both satisfying and aligned with a keto lifestyle.

Italian Beef Ragu with Spaghetti Squash (Low-Carb & Keto)

This Italian Beef Ragu with Spaghetti Squash is a fantastic keto-friendly alternative to traditional pasta dishes. The slow-cooked beef becomes wonderfully tender, while the spaghetti squash offers a light, noodle-like texture. The rich tomato sauce and savory beef blend perfectly, creating a hearty meal that’s both low in carbs and delicious.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 medium spaghetti squash
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, until tender.
2. While the squash is roasting, heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned.
3. Remove the beef from the pot and set it aside. In the same pot, sauté the onion and garlic until fragrant, about 3 minutes.
4. Add the beef broth, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Return the beef to the pot, cover, and simmer for 2-3 hours until the beef is tender and can be shredded easily.
5. Once the beef is done, shred it with two forks and return it to the sauce. Let it simmer for an additional 10 minutes to meld the flavors.
6. When the spaghetti squash is cooked, use a fork to scrape out the strands of squash. Serve the ragu over the spaghetti squash and garnish with fresh parsley or basil.

This Italian Beef Ragu with Spaghetti Squash is a satisfying and comforting low-carb meal, perfect for those following a keto diet. The spaghetti squash provides a great substitute for traditional pasta, while the rich, slow-cooked beef ragu delivers a flavorful and filling experience. It’s an excellent choice for a cozy keto lunch.

Italian Beef Ragu with Cabbage Noodles (Keto-Friendly)

This Italian Beef Ragu with Cabbage Noodles is an excellent keto lunch recipe that combines the savory flavors of beef ragu with the crisp texture of cabbage. The cabbage noodles are a fantastic low-carb alternative to pasta, absorbing the rich ragu sauce and providing a satisfying meal. It’s a delicious and healthy twist on a classic Italian dish.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 small head of cabbage, sliced into thin strips
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then brown it on all sides. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
3. Add the beef broth, diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir to combine, then return the beef to the pot.
4. Cover and cook on low for 2-3 hours, until the beef is tender and easily shredded.
5. Once the beef is ready, shred it with two forks and return it to the sauce. Let the ragu simmer for an additional 10-15 minutes.
6. While the ragu is simmering, prepare the cabbage noodles. Heat a non-stick skillet over medium heat and sauté the cabbage strips for 4-5 minutes, until tender but still slightly crisp.
7. 
   This Italian Beef Ragu with Cabbage Noodles offers a hearty, low-carb, and keto-friendly meal. The cabbage noodles provide a great alternative to pasta, adding a slight crunch and soaking up the rich ragu. This dish is perfect for anyone looking for a satisfying, healthy lunch without sacrificing flavor or texture.

Italian Beef Ragu with Almond Flour Pasta (Keto and Low-Carb)

This Italian Beef Ragu with Almond Flour Pasta brings together a rich, flavorful beef ragu and a keto-friendly pasta made with almond flour. The beef is slow-cooked to perfection and paired with a homemade pasta that is low in carbs, making this an ideal lunch for those following a keto diet or looking to reduce carbs while still enjoying a filling meal.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup almond flour
• 1 large egg
• 1/4 teaspoon salt
• 1 tablespoon olive oil (for pasta dough)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it from the pot and set it aside.
2. In the same pot, sauté the onion and garlic until fragrant, about 3 minutes. Add the beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the beef to the pot, cover, and simmer for 2-3 hours, until the beef is fork-tender.
3. While the beef is cooking, prepare the almond flour pasta. In a bowl, combine almond flour, egg, and salt. Mix until the dough forms. Roll it out between two sheets of parchment paper until it’s about 1/8 inch thick.
4. Cut the dough into strips to form noodles. Bring a pot of salted water to a boil, then drop the noodles in. Cook for 2-3 minutes until the noodles rise to the surface, then drain.
5. Once the beef is tender, shred it with two forks and return it to the sauce. Let it simmer for another 10-15 minutes to allow the flavors to meld.
6. Serve the beef ragu over the almond flour pasta, and enjoy!

This Italian Beef Ragu with Almond Flour Pasta is an excellent keto lunch option. The almond flour pasta offers a low-carb, grain-free alternative to traditional pasta, while the rich beef ragu provides a comforting, savory sauce. This dish is perfect for those looking for

Italian Beef Ragu with Eggplant Noodles (Keto and Low-Carb)

This Italian Beef Ragu with Eggplant Noodles is a keto-friendly twist on a classic Italian dish. The rich, savory beef ragu is paired with tender, lightly roasted eggplant noodles, offering a low-carb, nutrient-packed alternative to traditional pasta. This dish is perfect for those who want a satisfying, flavorful meal while maintaining a low-carb lifestyle.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 large eggplants, sliced into thin strips
• 2 tablespoons olive oil (for eggplant)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the eggplant strips on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
2. Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned. Remove the beef and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Add the beef broth, diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the beef to the pot and bring to a simmer.
4. Cover and cook on low for 2-3 hours, or until the beef is tender and can be easily shredded with a fork.
5. Once the beef is ready, shred it using two forks and return it to the sauce. Let the ragu simmer for another 10-15 minutes to meld the flavors.
6. This Italian Beef Ragu with Eggplant Noodles is a flavorful and satisfying low-carb meal. The eggplant noodles absorb the rich ragu, creating a comforting dish that’s ideal for a keto lunch. The tender beef and savory sauce, combined with the roasted eggplant, make this a perfect, healthy alternative to pasta-based ragu dishes.

Italian Beef Ragu with Broccoli Rice (Keto & Low-Carb)

This Italian Beef Ragu with Broccoli Rice is a unique and keto-friendly lunch option. Instead of traditional pasta, this dish pairs a slow-cooked beef ragu with broccoli rice, which is a great low-carb substitute. The beef is simmered in a rich, tomato-based sauce, and the broccoli rice provides a light, nutritious base that complements the hearty ragu perfectly.

Ingredients:

• 2 lbs beef stew meat or chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups broccoli florets (for rice)
• 2 tablespoons butter or olive oil (for broccoli rice)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef stew meat with salt and pepper, then brown on all sides. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3-4 minutes. Add the beef broth, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Return the beef to the pot and bring to a simmer.
3. Cover and cook on low for 2-3 hours, until the beef is tender and can be easily shredded with a fork.
4. Once the beef is cooked, shred it with two forks and return it to the sauce. Let the ragu simmer for an additional 10-15 minutes to deepen the flavor.
5. While the ragu is simmering, make the broccoli rice. Pulse the broccoli florets in a food processor until they resemble rice-sized pieces.
6. Heat butter or olive oil in a large skillet over medium heat. Add the broccoli rice and cook for 5-7 minutes, stirring occasionally, until tender and any moisture is evaporated.
7. Serve the beef ragu over the broccoli rice and enjoy!

This Italian Beef Ragu with Broccoli Rice is an excellent low-carb, keto-friendly meal that provides all the comforting flavors of a traditional ragu, with a healthy, nutritious twist. The broccoli rice is a fantastic alternative to regular rice or pasta, absorbing the rich beef sauce and adding a boost of vitamins and fiber. This dish is perfect for a filling and satisfying lunch.

Italian Beef Ragu with Butternut Squash Noodles (Keto & Low-Carb)

This Italian Beef Ragu with Butternut Squash Noodles is a delightful keto-friendly dish that combines the tender richness of beef ragu with the natural sweetness and texture of butternut squash noodles. It’s a low-carb, nutrient-packed alternative to traditional pasta, offering a satisfying and healthy meal that doesn’t compromise on flavor.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 medium butternut squash, peeled and spiralized into noodles
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Add the beef broth, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Return the beef to the pot and bring to a simmer.
3. Cover and cook on low for 2-3 hours, until the beef is fork-tender and can be shredded easily.
4. Once the beef is done, shred it using two forks and return it to the sauce. Let it simmer for another 10-15 minutes to allow the flavors to meld.
5. While the ragu is simmering, prepare the butternut squash noodles. Heat a non-stick skillet over medium heat and sauté the noodles for 5-7 minutes, until tender but still firm.
6. Serve the beef ragu over the butternut squash noodles and garnish with fresh basil.

This Italian Beef Ragu with Butternut Squash Noodles is a perfect low-carb lunch that feels indulgent yet healthy. The butternut squash noodles provide a slightly sweet contrast to the savory beef ragu, making each bite a flavorful experience. This dish offers a satisfying, keto-friendly meal that’s great for those looking to enjoy a classic Italian ragu without the carbs.

Italian Beef Ragu with Shirataki Rice (Keto-Friendly and Low-Carb)

This Italian Beef Ragu with Shirataki Rice is a fantastic low-carb lunch option, combining the savory flavors of a slow-cooked beef ragu with the light, rice-like texture of Shirataki rice. The beef is simmered to perfection in a rich tomato-based sauce, while the Shirataki rice serves as a great keto-friendly alternative to regular rice.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 packs (7 oz each) Shirataki rice, drained and rinsed
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Add the beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the beef to the pot and bring to a simmer.
3. Cover and cook on low for 2-3 hours, until the beef is fork-tender and can be easily shredded with a fork.
4. Once the beef is ready, shred it with two forks and return it to the sauce. Let it simmer for an additional 10-15 minutes to combine the flavors.
5. While the ragu is simmering, prepare the Shirataki rice. Rinse and drain the rice, then dry it with paper towels. Heat it in a non-stick skillet over medium heat for 5 minutes, stirring occasionally to remove any moisture.
   This Italian Beef Ragu with Shirataki Rice is a flavorful and satisfying low-carb meal that offers all the richness of a traditional beef ragu, with none of the carbs. The Shirataki rice provides the perfect base, mimicking the texture of regular rice without the calories, making it a great choice for a keto-friendly lunch. It’s easy to prepare and packed with flavor!

Italian Beef Ragu with Kale Chips (Keto and Low-Carb)

This Italian Beef Ragu with Kale Chips is a creative and keto-friendly take on a classic dish. The slow-cooked beef, simmered in a rich tomato sauce, is served alongside crispy kale chips, offering a satisfying contrast of textures. This dish is both nutritious and delicious, making it perfect for anyone looking for a hearty low-carb meal.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 cups kale, torn into pieces
• 2 tablespoons olive oil (for kale chips)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Add the beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the beef to the pot and bring to a simmer.
3. Cover and cook on low for 2-3 hours, until the beef is fork-tender and easily shredded.
4. Once the beef is done, shred it with two forks and return it to the sauce. Let it simmer for another 10-15 minutes to allow the flavors to develop.
5. While the ragu is cooking, prepare the kale chips. Preheat the oven to 350°F (175°C). Toss the kale with olive oil and season with salt. Spread it in a single layer on a baking sheet and bake for 10-15 minutes, flipping halfway through, until crispy.
   This Italian Beef Ragu with Kale Chips is a wonderful low-carb option that combines the deep, savory flavors of slow-cooked beef ragu with the crispy texture of homemade kale chips. The kale chips add a crunchy contrast to the tender ragu, creating a satisfying and healthy meal that’s perfect for a keto lunch. It’s an easy, nutrient-packed way to enjoy a comforting dish while staying on track with your low-carb goals.

Italian Beef Ragu with Roasted Brussels Sprouts (Keto & Low-Carb)

his Italian Beef Ragu with Roasted Brussels Sprouts is an amazing keto-friendly lunch that offers a great balance of tender beef and roasted vegetables. The beef ragu, slow-cooked with tomatoes and Italian herbs, is served with crispy Brussels sprouts, providing a flavorful and nutrient-packed meal. It’s a perfect way to enjoy a low-carb lunch without compromising on taste.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil (for Brussels sprouts)
• Fresh rosemary for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until crispy and golden brown.
2. While the Brussels sprouts are roasting, heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper and sear on all sides until browned. Remove the beef and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Add the beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the beef to the pot and bring to a simmer.
4. Cover and cook on low for 2-3 hours, until the beef is tender and can easily be shredded.
5. Once the beef is ready, shred it with two forks and return it to the sauce. Let it simmer for another 10-15 minutes to meld the flavors.
6. Serve the beef ragu with the roasted Brussels sprouts and garnish with fresh rosemary.

This Italian Beef Ragu with Roasted Brussels Sprouts is a flavorful and nutritious low-carb dish. The Brussels sprouts add a crispy, caramelized element to the tender beef ragu, making each bite a satisfying experience. This dish is a great choice for anyone following a keto diet, offering a rich and hearty meal that’s full of flavor and free of carbs.

Italian Beef Ragu with Zucchini Noodles (Keto & Low-Carb)

This Italian Beef Ragu with Zucchini Noodles offers a healthy, low-carb alternative to traditional pasta dishes. The rich, slow-cooked beef ragu is paired with fresh zucchini noodles, creating a satisfying, nutrient-packed meal. It’s a perfect keto-friendly lunch that’s both flavorful and light, without sacrificing the comforting qualities of classic Italian beef ragu.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 large zucchinis, spiralized into noodles
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Add the beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the beef to the pot and bring to a simmer.
3. Cover and cook on low for 2-3 hours, until the beef is tender and can be easily shredded.
4. Once the beef is cooked, shred it using two forks and return it to the sauce. Let it simmer for an additional 10-15 minutes to meld the flavors.
5. While the ragu is simmering, prepare the zucchini noodles. Use a spiralizer to turn the zucchinis into noodles. Sauté the zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender.
6. 
   This Italian Beef Ragu with Zucchini Noodles is a light yet hearty meal that’s perfect for anyone following a keto or low-carb diet. The zucchini noodles act as an excellent pasta substitute, providing a fresh, low-calorie base that pairs beautifully with the rich, slow-cooked beef ragu. It’s a satisfying and nutritious lunch that doesn’t compromise on flavor.

talian Beef Ragu with Cauliflower Rice (Low-Carb & Keto)

This Italian Beef Ragu with Cauliflower Rice is a flavorful and low-carb take on a traditional Italian dish. The tender beef, cooked in a savory tomato sauce, is paired with cauliflower rice, offering a keto-friendly substitute for regular rice. The cauliflower rice soaks up the delicious ragu sauce, making it a satisfying and filling dish without the carbs.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups cauliflower florets (for rice)
• 2 tablespoons olive oil (for cauliflower rice)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned. Remove the beef and set it aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Add the beef broth, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Return the beef to the pot and bring to a simmer.
3. Cover and cook on low for 2-3 hours, until the beef is tender and can be shredded easily.
4. Once the beef is cooked, shred it with two forks and return it to the sauce. Let it simmer for an additional 10-15 minutes to allow the flavors to meld.
5. While the ragu is simmering, prepare the cauliflower rice. Pulse the cauliflower florets in a food processor until rice-sized pieces form.
6. Heat olive oil in a skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, until tender and golden brown.
7. Serve the beef ragu over the cauliflower rice.

This Italian Beef Ragu with Cauliflower Rice is a hearty, satisfying, and keto-friendly meal. The cauliflower rice provides a perfect base for the rich and flavorful ragu, offering a low-carb alternative to traditional rice. This dish is a wonderful choice for anyone on a keto or low-carb diet, combining great taste with healthy ingredients.

Italian Beef Ragu with Avocado Mash (Keto and Low-Carb)

This Italian Beef Ragu with Avocado Mash is a unique and keto-friendly twist on a classic ragu dish. The creamy, rich avocado mash serves as a creamy and nutrient-dense base for the hearty beef ragu, replacing high-carb potatoes or pasta. This dish is a great way to enjoy a comforting, flavorful meal while sticking to your low-carb, keto lifestyle.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 ripe avocados
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Add the beef broth, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Return the beef to the pot and bring to a simmer.
3. Cover and cook on low for 2-3 hours, until the beef is tender and can be shredded easily.
4. Once the beef is cooked, shred it with two forks and return it to the sauce. Let it simmer for an additional 10-15 minutes to combine the flavors.
5. While the ragu is simmering, prepare the avocado mash. In a bowl, mash the ripe avocados with lime juice, salt, and pepper until smooth and creamy.
6. Serve the beef ragu on top of the avocado mash.

This Italian Beef Ragu with Avocado Mash is a decadent yet keto-friendly meal that combines the savory flavors of beef ragu with the creamy richness of avocado. The avocado mash serves as a low-carb substitute for mashed potatoes or pasta, adding healthy fats to the dish. This is a perfect option for a filling, nutritious lunch that aligns with your keto diet goals without compromising on flavor.

Note: More recipes are coming soon