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)
- 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.
- 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.
- 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.
- Divide the turnips noodles (or noodles of choice) between bowls. Top with the sauce and garnish with plenty of parmesan cheese and minced parsley.