Beef Ragù Spaghetti
with Zucchini and Italian Seasoning
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: taking a tried-and-true Italian American classic and adding 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 unit
Beef Stock Concentrate
1 tablespoon
Italian Seasoning
13.76 ounce
Crushed Tomatoes
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
2 tablespoon
Garlic Herb Butter
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with half the Italian Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. Turn off heat. Drain any excess grease from pan; transfer beef to a plate.
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 (¾ cup for 4 servings), then drain.
Heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, 5-7 minutes. Stir in garlic and remaining Italian Seasoning. Cook until fragrant, about 30 seconds.
Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, 5-10 minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide between plates. Sprinkle with Parmesan and as many chili flakes as you like.
