Ragu de ternera con fideos de boniato

Ingredientes

• 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)
• 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

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve the sweet potato noodles with as much beef ragu as you like, topped with freshly chopped parsley.