Eggplant-Beef Ragu with Zoodles


When Sunday rolls around, I'm always in the mood for a steaming bowl of pasta and sauce. My husband still likes some meat in the mix though sometimes I'm looking for something a little lighter. Recently, I created Eggplant-Beef Ragu with Zoodles, and it was delicious. I sauteed onions, diced eggplant, and ground beef and then simmered it in tomato sauce seasoned with smoked paprika and Aleppo pepper. The seasoning gave an earthy flavor to the sauce, and then I substituted zoodles for pasta. This healthier version of my Sunday pasta was so delicious. The meat added just enough richness to the bounty of veggies, and we loved it. This has quickly become a new favorite around here.


Ingredients for Eggplant-Beef Ragu with Zoodles:


6-8 zucchini and yellow squash, depending on size

1 40 ounce jar marinara sauce

1 pound eggplant, peeled and diced into 1/2" pieces

1 pound ground beef

1 onion, diced

3/4 teaspoon smoked paprika

1/4 teaspoon aleppo pepper

4 cloves of garlic, minced

olive oil

kosher salt

black pepper

Time-Saving Tip: Make the zoodles up to a day before cooking and keep them in the refrigerator or purchase them at the market. Prepare the sauce a day in advance of serving.


Let's see what we need.

Time to start cooking.


To make the zucchini noodles cut each one in half so the noodles wouldn't be too long. I also cut the ends off of the zucchini so they would be stable when attached to the spiralizer. I used the "Course Shredder" for my 4 - Blade Paderno Spiralizer in this recipe. If you don't have the time to make this or you don't have a spiralizer I have seen zucchini noodles in some stores such as Whole Foods.


Add three tablespoons of olive oil to a pan and the eggplant; season with salt and pepper. Saute for 10 minutes and transfer the eggplant to a large pot; set aside.



Saute the onion and one tablespoon of olive oil over medium heat for about 4-5 minutes until the onions have softened. Add the meat, paprika, Aleppo pepper, and season with salt and pepper. Saute until the meat is no longer pink.


Add the meat to eggplant and pour the sauce on top. Combine well and simmer for 20 minutes.


Cook the zoodles when the sauce is ready. There's too much to cook all of them at once, so you can do it in batches. It's simple, heat a small amount of olive oil in a nonstick pan and add as much zucchini will fit and some of the garlic; season with salt and pepper. Cook over medium-high heat for up to 2 minutes and remove from pan; repeat as needed. Try not to overcook the zoodles because as they sit, they continue cooking and will become watery once the zoodles are cooked topped with the sauce.


It's ready! Eggplant-Beef Ragu with Zoodles is so delicious. The sauce is layered with flavors and not only taste awesome on zoodles but would be heavenly on your favorite plates of pasta as well.


Enjoy!


Eggplant-Beef Ragu with Zoodles:


  • 6-8 zucchini and yellow squash, depending on size

  • 1 40 ounce jar marinara sauce

  • 1 pound eggplant, peeled and diced into 1/2" pieces

  • 1 pound ground beef

  • 1 onion, diced

  • 3/4 teaspoon smoked paprika

  • 1/4 teaspoon aleppo pepper

  • 4 cloves of garlic, minced

  • olive oil

  • kosher salt

  • black pepper

  • To make the zucchini noodles cut each one in half so the noodles wouldn't be too long. I also cut the ends off of the zucchini so they would be stable when attached to the spiralizer. I used the "Course Shredder" for my 4 - Blade Paderno Spiralizer in this recipe. If you don't have the time to make this or you don't have a spiralizer I have seen zucchini noodles in some stores such as Whole Foods.

  • Add three tablespoons of olive oil to a pan and the eggplant; season with salt and pepper. Saute for 10 minutes and transfer the eggplant to a large pot; set aside.

  • Saute the onion and one tablespoon of olive oil over medium heat for about 4-5 minutes until the onions have softened. Add the meat, paprika, Aleppo pepper, and season with salt and pepper. Saute until the meat is no longer pink.

  • Add the meat to eggplant and pour the sauce on top. Combine well and simmer for 20 minutes.

  • Cook the zoodles when the sauce is ready. There's too much to cook all of them at once, so you can do it in batches. It's simple, heat a small amount of olive oil in a nonstick pan and add as much zucchini will fit and some of the garlic; season with salt and pepper. Cook over medium-high heat for up to 2 minutes and remove from pan; repeat as needed. Try not to overcook the zoodles because as they sit, they continue cooking and will become watery once the zoodles are cooked topped with the sauce.

  • Time-Saving Tip: Make the zoodles up to a day before cooking and keep them in the refrigerator or purchase them at the market. Prepare the sauce a day in advance of serving.


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