Culinary Guides

Turnip noodles under a slow beef ragu make a lighter, lower-carb stand-in for pasta without giving up any comfort. We build the sauce the classic way, with onion, carrot, and celery, then let it simmer with tomatoes until it is thick and rich. Spiralized turnips hold up better than you would expect and soak up all that sauce.

Ingredients

For the beef ragu

• 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
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Minced parsley for serving

For the turnip noodles

• 2 large turnips, spiralized (or substitute zucchini noodles or regular pasta)

Directions

Make the beef ragu

1. Heat the olive oil in a large deep skillet over medium-high heat. Add the onion and cook until softened and translucent, about 5 minutes.
2. Add the garlic, carrot, celery, and thyme and cook about 1 minute more, until fragrant.
3. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 3 to 4 minutes.
4. Pour in the red wine and stir in the tomato paste. Simmer until most of the liquid evaporates, about 4 minutes.
5. Reduce the heat to low, stir in the canned tomatoes with their juices, and season with salt and pepper. Cover and simmer gently, stirring now and then, about 45 minutes.

Cook the turnip noodles

1. Heat a little olive oil in a separate skillet over medium heat. Add the spiralized turnips and toss frequently with tongs until tender but still slightly crisp, about 3 to 5 minutes.

Assemble

1. Divide the turnip noodles among bowls, spoon the ragu over the top, and finish with grated Parmesan and minced parsley.

Grower's tip: Turnips spiralize best when they are young. Pull them at two to three inches across; larger roots turn woody and bitter, while small ones stay sweet and crisp enough to hold their shape under a hot sauce.

The ragu only improves overnight and freezes for up to three months, so it is worth making a double batch.

Grow the heart of this dish yourself. A short row of turnips and a bed of tomatoes, with onions and parsley alongside, covers almost the whole recipe.