Paleo Classic Italian Ragu

Capture the rich, slow-simmered flavors of Italy with this Paleo Classic Italian Ragu, a wholesome twist on a traditional favorite. Made with a medley of aromatic vegetables, perfectly seasoned ground beef and pork, and a luscious tomato-based sauce, this hearty recipe embodies comfort food at its finest. Infused with fragrant herbs like oregano, thyme, and fresh basil, it simmers to perfection over two hours for a deeply robust flavor. Served over light and nutritious zucchini noodles, this grain-free and dairy-free dish is ideal for those following a Paleo lifestyle, while still satisfying cravings for classic Italian cuisine. Perfect for meal prepping or a cozy family dinner, this Paleo-friendly ragu is your answer to a guilt-free indulgence packed with protein, vibrant veggies, and mouthwatering taste.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2 medium, diced celery stalk
• 4 cloves, minced garlic
• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons tomato paste
• 28 ounce can crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh basil
• 4 servings zucchini noodles

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.

Step 3

Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 4

Increase the heat to medium-high and add the ground beef and ground pork. Break up the meat with a wooden spoon and cook until browned, about 10 minutes.

Step 5

Drain any excess fat from the pot and reduce the heat to medium.

Step 6

Add the tomato paste to the meat mixture, stirring well to coat.

Step 7

Pour in the crushed tomatoes and beef broth, then stir to combine.

Step 8

Add the bay leaves, dried oregano, dried thyme, salt, and black pepper.

Step 9

Bring the mixture to a gentle simmer, then reduce the heat to low.

Step 10

Cover the pot partially and let the ragu simmer for about 2 hours, stirring occasionally, until the sauce has thickened and flavors have melded.

Step 11

Remove the bay leaves and discard them.

Step 12

Stir in the chopped fresh basil just before serving.

Step 13

Serve the ragu over zucchini noodles for a Paleo-friendly meal.

Nutrition Facts

Serving size	(2922.7g)

Amount per serving	% Daily Value*
Calories	3059.3

Total Fat 207.7g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729.4mg	0%
Sodium 4097.4mg	0%
Total Carbohydrate 97.2g	0%
Dietary Fiber 25.2g	0%
Total Sugars 54.0g
Protein 215.0g	0%

Vitamin D 0IU	0%
Calcium 576.6mg	0%
Iron 21.8mg	0%
Potassium 5305.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 27.6%

Carbs: 12.5%