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By Katie Caldesi, Cookbook author for people living with diabetes.
A meat sauce, known as a ragu in Italian, doesn’t have to be made from minced meat like a Bolognese. Many ragus are made with a whole piece of beef or larger pieces like this recipe. My husband, Giancarlo, adds cream to the beef stew to thin it down into a rich, sticky ragu and loves it over the vegetable noodles made from spiralised swede or courgette. He always tops it with grated Parmesan or Grana Padano.
Per serving:*
Serves 2
10 mins cooking time
INGREDIENTS
approx. 300g (10½oz) Beef Stew (click here for recipe)
2 tablespoons double cream (optional)
1 quantity vegetable noodles, hot
25g (1oz) Parmesan or Grana Padano cheese, finely grated or shaved
salt and pepper
METHOD
- Reheat the beef stew until it is bubbling, adding enough water to give it a sauce consistency and break up any larger pieces of meat with a wooden spoon. You can also take 2 forks to the stew to break up the meat giving a pulled appearance.
- Add the cream, if using.
- Taste and adjust the seasoning to your liking.
- Serve over the vegetable noodles, topped with the cheese.
Once you have your beef stew base, you can use it to make these three delicious meals...
Base recipe
Batch & Match Beef Stew
Katie’s hearty beef stew—it’s the perfect base for four tasty meals.*
Dish 3
Chilli Con Carne
Spice and comfort in one bowl—Katie’s chilli uses her Match & Batch Beef Stew base.*
Dish 4
Beef Curry
Big flavour, low effort. This is Katie’s go-to for a quick curry using her Match & Batch Beef Stew.*
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References & Disclaimers
Product image are for illustrative purposes only. Not real patient data.
The examples provided are not intended to be a substitute for professional medical advice. Please consult your physician or qualified healthcare provider regarding your condition and appropriate diabetes management plan. Individual symptoms, situations and circumstances may vary.
*Nutritional information may vary by portion, recipe and preparation.
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