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Culinary Guides

Turnip Noodles With Beef Ragú

Our favorite is turnip noodles and this recipe is top notch! Turnip noodles slathered in a rich beef ragù is my kind of meal. The beef we used is from our favorite local rancher and the tomatoes were canned from last fall.



  •     3 tablespoons olive oil
  •     1 large yellow onion, finely chopped
  •     5 cloves of garlic, minced
  •     1 carrot, finely chopped
  •     1 celery stalk, finely chopped
  •     1 1/2 teaspoons minced fresh thyme
  •     1 pound ground beef
  •     3/4 cup dry red wine
  •     4 tablespoons tomato paste
  •     1 (28 ounce) can diced tomatoes
  •     plenty of salt and pepper
  •     Grated Parmesan cheese for serving
  •     Minced parsley for serving


  •     2 large turnips-spiralized (can sub with zucchini or regular pasta)


  1. Heat the oil in a large deep skillet over medium high heat. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrot, celery and thyme. Continue to cook, stirring occasionally for about 1 minute longer. Add the ground beef and cook until the beef browns up a bit, about 3 minutes. Add the wine and tomato paste and cook until most of the liquid evaporates, about 4 minutes.
  2. Reduce the heat to low and add the tomatoes. Season with a hefty pinch of salt and pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and fragrant. about 45 minutes.
  3. While the sauce cooks heat a little oil in a skillet over medium heat. Add the turnip noodles and cook, tossing the noodles often, until tender. About 3-5 minutes. Remove from heat and set aside.
  4. Divide the turnips noodles (or noodles of choice) between bowls. Top with the sauce and garnish with plenty of parmesan cheese and minced parsley.
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