Keto Beef Ragù Spaghetti
A hearty Italian-inspired pasta dish that combines tender ground beef with fresh zucchini in a rich tomato-based ragù. The addition of soy sauce adds unexpected umami depth, while fresh thyme and Italian seasoning provide aromatic herbs. Finished with sharp Parmesan cheese and spicy pepperolio oil, this comforting meal transforms simple ingredients into a satisfying dinner. Perfect for weeknight cooking when you want something more substantial than basic spaghetti and meat sauce, but don't have hours to spend simmering traditional ragù.
Ingredients
- 1 unit zucchini, quartered lengthwise then cut into 1/2-inch pieces
- 1 unit yellow onion, halved, peeled, and diced
- 2 clove garlic, minced
- ¼ ounce thyme, stripped from stems and roughly chopped
- 10 ounce ground beef
- 6 ounce spaghetti
- 2 tablespoon soy sauce
- ½ tablespoon Italian seasoning
- 1 box crushed tomatoes
- ¼ cup Parmesan cheese
- 1 teaspoon pepperolio
- 1 teaspoon olive oil
- salt
- pepper
Instructions
- 1
Wash and dry all produce and bring a large pot of salted water to a boil
- 2
Quarter zucchini lengthwise, then cut into half-inch pieces
- 3
Halve, peel, and dice onion
- 4
Mince garlic
- 5
Strip thyme leaves from stems and roughly chop
- 6
Heat olive oil in a large pan over medium-high heat
- 7
Add beef, breaking up meat into pieces, and cook until browned but not yet cooked through
- 8
Season beef with salt and pepper
- 9
Add spaghetti to boiling water and cook until al dente
- 10
Reserve half cup pasta cooking water, then drain spaghetti
- 11
Add onion and zucchini to pan with beef and cook until softened
- 12
Add garlic, thyme, soy sauce, and half the Italian seasoning, cooking until fragrant
- 13
Add tomatoes and reserved pasta cooking water to pan
- 14
Bring to a boil, then reduce heat and simmer until thick and saucy
- 15
Season ragù with salt and pepper
- 16
Add spaghetti to pan with ragù and toss to combine
- 17
Divide between plates and sprinkle with Parmesan
- 18
Drizzle with pepperolio to taste
Tips
If you have time, let the ragù simmer longer for deeper flavor development
Reserve extra pasta cooking water if the sauce becomes too thick during cooking
Adjust pepperolio amount carefully as it can be quite spicy
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Ragù can be made 1 day ahead and reheated, cook pasta fresh
Serve immediately while hot, with extra Parmesan and pepperolio on side
Common Mistakes
Don't overcook the beef initially to avoid tough texture in final dish
Reserve pasta water before draining to avoid dry sauce
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without the pepperolio?
Yes, substitute with red pepper flakes or hot sauce, or omit entirely for a milder dish.
What if I don't have soy sauce?
Use Worcestershire sauce or simply add extra salt and Italian seasoning for umami depth.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently with splash of water if needed.