Carb-Wise: Ground Beef & Leafy Greens Ragu

with Buttered Squash ‘Noodles’ & Crispy Parmesan

Cooking time

25 minutes

Servings

2/4

Calories

630 /serving

Carb-Wise: Ground Beef & Leafy Greens Ragu

with Buttered Squash ‘Noodles’ & Crispy Parmesan

You want to go full comfort, but you don’t want the carbs. Using spiralized butternut squash instead of wheat-based noodles is a great place to start, and even better when they’re roasted and drizzled with a wee bit of butter to wake them up. Build a traditional and hearty ragu from ground beef and tomatoes, flinging in a few green leaves for wilting action. The special touch is oven-crisped Parmesan, for that salty crackle of greatness!

We will send you:

250g Ground beef
120g Baby greens (baby spinach or kale)
2 Garlic cloves
100g Mirepoix
300g Spiralized butternut squash
400ml Tomatoes (canned)
25g Shaved Parmesan (contains rennet)
10g All’Arrabbiata spices (garlic, onion, basil, parsley, oregano, thyme, cayenne pepper, black pepper, sage, kosher salt)

Contains: Milk

You will need:

Large high-sided pan
2 Sheet pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave

Total Fat
38 g

Saturated Fat
18 g

Sodium
1150 mg

Total Carb
41 g

Sugars
19 g

Protein
36 g

Fibre
9 g

Preparation

Start the ragu

Preheat the oven to 450°F. Mince the garlic. In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the mirepoix, 3 to 5 min., until beginning to soften; season with S&P. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ⅓ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.

Roast the squash noodles

Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until the butter is melted and the garlic is fragrant. On a lined sheet pan, lightly toss the squash noodles with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 9 to 12 min., until softened. Drizzle with the melted butter; stir well.

Finish the ragu

Meanwhile, to the pan of beef, add the tomatoes, ¼ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 6 to 8 min. (10 to 12 min. for 4 portions), until thickened. Add the spinach and cook, stirring frequently, 1 to 2 min., until wilted.