Shredded Beef Ragu With Sweet Potato Noodles

Sweet potato noodles are great as an alternative to pasta and serve as a perfect vehicle for this hearty, nourishing shredded beef ragu. This Italian-inspired nutrient-dense meal is a must-have for any season and is Paleo, Whole30 and gluten-free.

Paleo Beef Ragu With Sweet Potato Noodles (Whole30, Gluten-Free)

This paleo and Whole30-friendly beef ragu is a tasty alternative to a Bolognese sauce. It’s made with diced beef steak stewed in a broth of tomatoes, herbs, spices and beef stock. The beef is super tender and is shredded at the end of the cooking process so that the meat can really incorporate into the sauce.

Shredded Beef Ragu With Sweet Potato Noodles

Tips For Making Shredded Beef Ragu

You can make a beef ragu on a stovetop (like in this recipe), in a slow-cooker (I suggest 4 hours on HIGH or 6 on MEDIUM), or in an Instant Pot (much, much quicker!). I share the Instant Pot version of this beef ragu here.

Shredded Beef Ragu

Sweet Potato ‘Pasta Noodles’

For the sweet potato noodles, you really need a vegetable spiralizer. I use a Paderno spiralizer, which is very affordable and can be bought online and in many stores. It’s great for paleo cooking as you can make all sorts of funky pasta-like dishes: zucchini prawn arrabbiata, celeriac carbonara and more.

The sweet potato noodles are roasted for only a short time. We want to cook them slightly while retaining some of the crunch for that ‘al dente’ texture. I usually spiralize one large sweet potato for 2 people or 2 medium ones. Adjust the amount based on how many servings you need. The ragu recipe is for 4-5 servings.

Roasted sweet potato noodles

Using Up Leftover Beef Ragu

This shredded beef ragu is even better the next day and is perfect for batch cooking, freezing and meal prepping. If you want a lower-carb/more keto-friendly meal, you can serve it with zucchini noodles or with a side of vegetables, as I did with the leftovers.

Shredded Beef Ragu With Green Vegetables

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Shredded Beef Ragu With Sweet Potato Noodles

Beef Ragu With Sweet Potato Noodles

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes
Author: Irena Macri
Servings: 4
Course: Main
Cuisine: Italian
Print Pin Save
5 from 12 votes
Calories: 532kcal
Learn how to make this hearty shredded beef ragu with sweet potato noodles for a healthy meal that is nutrient-dense, Paleo, Whole30 and gluten-free friendly. It's a healthy dinner that is comforting and satiating. Use leftover beef ragu with eggs, salad, vegetable or in a wrap for lunch.


For the beef ragu

  • 2 tablespoons olive oil or coconut oil
  • 1 medium onion finely diced
  • 1 large carrot diced into small cubes
  • 1 celery stick diced into small cubes
  • 1/2 long red chili diced (or 1/2 teaspoon chili flakes or cayenne pepper)
  • 1.5 teaspoons sea salt
  • 3 large cloves of garlic finely diced
  • 1.5 lbs. beef steak 700-750 g stewing steak, chuck steak or rib eye, diced
  • 1 teaspoon black or white pepper
  • 2 bay leaves
  • 1 teaspoon ground paprika mild or sweet
  • 1 teaspoon dried oregano thyme or basil
  • 1/2 teaspoon cinnamon powder
  • 1 star anise optional
  • 1 can diced tomatoes 400 g / 1.5 cups, tinned/chopped
  • 1 tablespoon coconut aminos or Tamari wheat-free soy sauce
  • 1 cup beef stock or bone broth

Sweet potato noodles (2 servings)

  • 1 large sweet potato or 2 medium ones, choose the elongated shape
  • 1-2 tablespoons olive oil
  • 1 teaspoon garlic powder optional but yummy
  • 1/2 teaspoon sea salt


  • Heat oil in a large, heavy-bottom saucepan over medium heat. Add the onions, carrots, celery, chili and salt and cook for about 5 minutes, stirring a few times, until softened.
  • Add the beef and the rest of the ingredients and stir through. Increase the heat to high and bring to a boil. Then, reduce the heat to medium-low and simmer, covered with a lid for 2 hours.
  • After 2 hours, use a potato masher or a fork to break the beef apart into shreds/smaller pieces, and cook the ragu uncovered for 5-10 minutes over high heat to evaporate some of the liquid and to thicken the sauce slightly.
  • To make the sweet potato noodles, you will need to use something like a vegetable spiralizer. Peel the potatoes, cut off the ends so they are flat and place the potato in the spiralizer. Spiralize into thin noodles.
  • Preheat the oven to 200 C / 395 F. Place the noodles in a baking tray and drizzle with a little olive oil. Sprinkle with salt and garlic powder, if using. Roast for 8-10 minutes, stirring gently halfway through.
  • Serve the sweet potato noodles with as much beef ragu as you like, topped with freshly chopped parsley.


Nutritional information is calculated for four servings total with the recipe written as is. Adjust accordingly with more sweet potato noodles, or by halving the amount of beef used per portion.


Calories: 532kcal | Carbohydrates: 30g | Protein: 37g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1578mg | Potassium: 1315mg | Fiber: 5g | Sugar: 9g | Vitamin A: 15527IU | Vitamin C: 24mg | Calcium: 124mg | Iron: 6mg
Keywords: Beef Recipes, Grain-Free, Sweet Potato Recipes, Ragu
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Recipe Rating


  1. Simple but so delicious! I made this in the slow cooker and served it with your sweet potato noodles and it is “a keeper” says the husband so will be a regular on our menu. Thank you!

  2. 5 stars
    I feel like I commented on this post in the past, because I loved this recipe when I first found it and thought so many good thoughts about it…as I pinned it to several boards! 😉 I’m commenting now to say how yummy this looks, because I guess I never said that the first time. Can’t wait to make it!

  3. 5 stars
    I made this for dinner last night and wow! what a great recipe! So easy to make, full of flavour and a hit with the family. Thank you so much, this will be made agin and again.

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