Beef and Mushroom Ragù
This beef and mushroom ragù is a 100% paleo and AIP ‘no-mato’ sauce that’s full of deep flavors. It will remind you of your favorite classic spaghetti bolognese, without a hint of tomato anywhere in sight and will quickly become a regular on your family’s rotation. It can also be thrown together in a matter of minutes and is packed with veggies.
What were your family’s go-to meals before starting AIP?
Did you have dishes that you just knew you could throw together in a moments notice?
Before AIP I was all about spaghetti and meatballs, chili, chicken spaghetti casserole, chicken broccoli pasta…. hmmm… do you see a trend here? Most of these favorites were laden with canned tomatoes, cream soups, noodles and cheese.
Since being on AIP I’ve really enjoyed the variety of meals that I’ve created and I’ve actually gotten over my obsession with pasta (thankfully), but sometimes you just want something that reminds you of days gone by. Gone are the days of tossing canned food in a pot, but that doesn’t mean that you can’t enjoy a meal that feels familiar.
This ‘beef and mushroom ragù’ served over a bed of zoodles (zucchini noodles) will officially remind you of your spaghetti dinners of years gone by. There isn’t a tomato anywhere to be seen in this recipe, but I promise they won’t be missed. Plus, by using canned pumpkin pureé this sauce can be thrown together in just a matter of minutes, just like the sauce you remember making.
I’ve also included an unusual ingredient to help replace the tomatoes. And… it’s not what you might be thinking. No beets in this ‘no-mato’ sauce either.
Now, go right ahead and get this added to this week’s menu!
Other fun meals that you may want to add to your menu:
It’s Dinner Time….
This beef and mushroom ragù is full of deep flavors and will remind you of your favorite classic spaghetti bolognese, without a hint of tomato anywhere in sight. It’ll quickly become a regular on your family’s rotation. It can also be thrown together in a matter of minutes and is packed with veggies.
- 1 TBSP coconut oil
- 1 pound ground beef
- 2 medium red onions
- 1 TBSP dried basil
- 2 TBSP dried marjoram
- 1.5 TBSP garlic powder
- 1/2 tsp cinnamon powder
- 1 tsp pink himalayan salt
- 2 cups sliced or finely diced brown mushrooms
- 1/2 cup cranberries (fresh or frozen)
- 3 TBSP balsamic vinegar
- 1 can pumpkin puree (about 1.5 cups)
- 1 can of water
- 2 TBSP coconut sugar
- salt to taste
- heat coconut oil over a medium heat in a large saucepan
- finely dice the onion
- add ground beef and onion to the pot and sauté under all beef is browned
- when there is just a bit of pink left, add all the spices (marjoram, basil, garlic, cinnamon & salt)
- while beef and onions cook, thinly slice or finely dice the mushrooms
- once beef is brown, add mushrooms and cranberries and cook until cranberries pop
- add balsamic vinegar and stir well
- add pumpkin purée, water and coconut sugar, still well and simmer for a few minutes
- salt to taste
- this sauce can be completed in 30 minutes, or you can simmer an extra 15 minutes to combine the flavor even more
- serve over zucchini noodles, sweet potato noodles, baked sweet potato or even a bed of baby spinach