Beef Ragù Spaghetti
with Zucchini and Italian Seasonings
Spaghetti with tomato sauce is always a recipe for success. Is there anyone who’d turn down a plate of noodles piled high and dusted with cheese? Surely not, although adding some extra meat and veg certainly makes it all the more crave-able. Which is exactly what we’re doing in this version: taking a tried-and-true Italian American classic and filling it out with hearty ground beef and bites of tender zucchini.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Yellow Onion
2 clove
Garlic
10 ounce
Ground Beef
6 ounce
Spaghetti
(Contains Wheat)
1 teaspoon
Italian Seasoning
1 can
Diced Tomatoes
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Pepperolio
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch-thick pieces. Halve, peel, and dice onion. Mince or grate garlic.
Heat a drizzle of olive oil in a large pan over medium heat. Add ground beef, breaking up meat into pieces. Cook until browned but not entirely cooked through, 4-5 minutes. Carefully pour out and discard any excess oil in pan. Season with salt and pepper.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
Add onion and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Add garlic and Italian seasoning. Toss until fragrant, about 30 seconds.
Add tomatoes and ½ cup pasta cooking water to same pan. Bring to a boil, then lower heat and let simmer 5 minutes. Season with salt and pepper. TIP: Let ragu simmer longer if you have time—it will just get better.
Toss spaghetti with ragu in pan to combine. Divide between plates and sprinkle with Parmesan. Drizzle with pepperolio (to taste—it’s spicy. We recommend using 1 tsp).
