Tomato-Garlic Ragu
with Spaghetti
Who doesn’t love a hearty ragu to kick off the fall season! We’ve upgraded this classic comfort food with a fragrant, garlic-tomato sauce. We’ve also added zucchini for color and chili flakes for an extra kick. 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
8 ounce
Ground Beef
6 ounce
Spaghetti
(Contains Wheat)
1 unit
Yellow Onion
2 clove
Garlic
1 teaspoon
Italian Seasoning
1 unit
Zucchini
1 box
Crushed Tomatoes
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
1 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Prep the ingredients: Wash and dry all produce. Bring a large pot of salted water to a boil. Meanwhile, halve the zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and finely chop the onion. Mince or grate the garlic.
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.
Cook the vegetables: Add the onions and zucchini and season with salt and pepper. Cook for about 5 minutes, until softened. Add the garlic and Italian seasoning and cook for 30 seconds, until fragrant.
Add the crushed tomatoes, ½ cup water, and the chili flakes (to taste) 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 and add to the pan with the sauce. Toss to combine.
Finish: Serve the tomato-garlic ragu in bowls with a sprinkle of Parmesan cheese on top!
