Paleo version of Beef and Vegetable Ragu
1. Begin with cooking your spaghetti squash. Once that begins to cook start on the beef skillet. (Halve, Season with Salt, pepper, and oregano and bake at 400 degrees for 45 minutes)
2. Heat a large skillet or pot over medium heat and add the ground beef. While it is beginning to brown, add the onion and garlic to the food processor and pulse until finely chopped. Add to the skillet. Season with salt and pepper.
3. Add the carrot, celery, and mushrooms to the food processor. Pulse until minced. Add to the skillet and season with salt and pepper.
4. When the ground beef is no longer pink and the vegetables are tender, add the marinara sauce and chicken broth, stirring to combine. Reduce heat slightly and place a lid partially on top of the skillet. Simmer for 10 minutes, stirring occasionally.
5. Stir in fresh basil. Taste and re-season with more salt and pepper, if necessary. Serve over cooked pasta or spaghetti squash. Makes about 4-6 servings.
Let the squash sit for a bit after taking it out of the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (513g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 600 | ||
Calories from Fat: 363 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.3g | 54 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 192.1mg | 59 % | |
Sodium 223.7mg | 8 % | |
Potassium 841mg | 22 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.2g | ||
Protein 51.2g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 600
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