Shirataki Spaghetti with Beef and Eggplant Ragu
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 1 package Shirataki Spaghetti Noodles
  • ½ pound 92%-lean ground beef
  • 4 cloves garlic, chopped
  • ½ teaspoon fennel seed
  • 3 cups diced eggplant (about ½ medium)
  • 2 teaspoons extra virgin olive oil
  • 2 8 ounce cans no salt added tomato sauce
  • 1 cup red wine
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons pine nuts, toasted
  • ½ cup crumbled feta (optional)
  1. Drain and rinse Shirataki Spaghetti Noodles. Dry on paper towels.
  2. Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes.
  3. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes.
  4. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes.
  5. Stir in oregano, salt and pepper.
  6. Place pasta on serving dish; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Recipe by Shirataki Noodle Recipes at