Tomato Garlic Ragu
with Spaghetti
Beef ragu can only be better with a fragrant garlic-tomato sauce. We’ve added a dash of soy sauce for a unique salty touch and zucchini for color. It wouldn’t be complete without that sprinkle of parmesan cheese!
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
10 ounce
Ground Beef
6 ounce
Spaghetti
(Contains Wheat)
1 unit
Yellow Onion
4 clove
Garlic
1 sprig
Thyme
unit
Zucchini
1 can
Diced Tomatoes
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 pinch
Salt
1 pinch
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Meanwhile, halve the zucchini lengthwise, then cut into 1/2-inch-pieces. Halve, peel, and finely chop the onion. Mince or grate the garlic. Strip the thyme leaves off the sprig.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper. Cook for about 6 minutes, breaking up the pieces, until no longer pink.
Add the onions and zucchini and season with salt and pepper. Cook for about 5 minutes, until softened. Add the soy sauce, garlic, and thyme and cook for 30 seconds, until fragrant.
Add the diced tomatoes and 1⁄2 cup water to the pan. Simmer for about 10 minutes, until thickened.
Meanwhile, add the spaghetti to the boiling water and cook for 9-10 minutes, until al dente.
Drain the spaghetti and add it to the pan with the sauce. Toss to combine.
Serve the ragu in bowls with a sprinkle of parmesan on top!
