Braised Beef Ragu with Zucchini Noodles and Mushrooms

Slow-braised beef in a rich, umami tomato sauce with sautéed mushrooms, served over fresh zucchini noodles. An Italian-inspired low-carb dinner.

Ingredients

• 3/4 lb Beef Chuck Roast Beef Chuck Roast
• 1/2 each Yellow Onion Yellow Onion
• 2 each Garlic Garlic
• 1/2 can Canned Crushed Tomatoes (28 oz) Canned Crushed Tomatoes (28 oz)
• 2 medium Zucchini Zucchini
• 4 oz Cremini Mushrooms Cremini Mushrooms
• 2 tablespoon Extra Virgin Olive Oil Extra Virgin Olive Oil
• 1 tablespoon Tomato Paste Tomato Paste
• 1 cup Beef Broth Beef Broth
• salt to taste salt
• black pepper to taste black pepper

Instructions

1. Sear beef chuck roast in olive oil until deeply browned, then remove. Sauté diced yellow onion and minced garlic in the same pot.
2. Stir in tomato paste and cook for one minute. Add crushed tomatoes and beef broth, scraping up browned bits from the bottom.
3. Return beef to the pot, cover, and braise until tender. Shred the beef within the sauce.
4. While beef braises, sauté sliced cremini mushrooms until golden brown.
5. Spiralize zucchini into noodles and gently warm them in a separate pan just before serving.
6. Stir sautéed mushrooms into the shredded beef ragu, season with salt and pepper, and serve over zucchini noodles.