Carb wise ground beef leafy greens ragu - Extra large standard

Carb-Wise: Ground Beef & Leafy Greens Ragu

with Buttered Squash ‘Noodles’ & Crispy Parmesan

630 cals

25 mins

Description

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!

Contains:

Milk

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

38g

Saturated Fat

18g

Sodium

1150mg

Total carbs

41g

Sugar

19g

Protein

36g

Fibres

9g

Recipe Instructions

Carb-Wise: Ground Beef & Leafy Greens Ragu - Step #1 Start the ragu
Step 1: 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.
Carb-Wise: Ground Beef & Leafy Greens Ragu - Step #2 Roast the squash noodles
Step 2: 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.
Carb-Wise: Ground Beef & Leafy Greens Ragu - Step #3 Finish the ragu
Step 3: 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.
Carb-Wise: Ground Beef & Leafy Greens Ragu - Step #4 Make the crispy Parmesan
Step 4: Make the crispy Parmesan
Arrange the Parmesan on a second lined sheet pan and bake, 1 to 2 min., until crispy and beginning to brown. Set aside to cool.
Carb-Wise: Ground Beef & Leafy Greens Ragu - Step #5 Plate your dish
Step 5: Plate your dish
Divide the squash noodles between your plates. Top with the ragu. Garnish with the crispy Parmesan. Bon appétit!