Turnip Noodles with Beef Ragu
By Dishing Up the Dirt
The kitchen gadget that keeps on giving – the spiralizer. Farm fresh noodles, please!
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 5 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 1/2 teaspoons minced fresh thyme
- 1 pound ground beef
- 3/4 cup dry red wine
- 4 tablespoons tomato paste
- 1 (28 ounce) can diced tomatoes; or 3-4 medium sized fresh tomatoes
- plenty of salt and pepper
- Grated Parmesan cheese for serving
- Minced parsley for serving
Noodles
- 2 large turnips–spiralized (can sub with zucchini or regular pasta)
Overview
Prep Time
15 minutes
Cook Time
45-55 minutes
Serves
4
Instructions
Step 1
Heat the oil in a large deep skillet over medium high heat. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrot, celery and thyme. Continue to cook, stirring occasionally for about 1 minute longer. Add the ground beef and cook until the beef browns up a bit, about 3 minutes. Add the wine and tomato paste and cook until most of the liquid evaporates, about 4 minutes.
Step 2
Reduce the heat to low and add the tomatoes. Season with a hefty pinch of salt and pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and fragrant. about 45 minutes.
Step 3
While the sauce cooks heat a little oil in a skillet over medium heat. Add the turnip noodles and cook, tossing the noodles often, until tender. About 3-5 minutes. Remove from heat and set aside.
Step 4
Divide the turnips noodles (or noodles of choice) between bowls. Top with the sauce and garnish with plenty of parmesan cheese and minced parsley.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
