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Quick Beef Ragù Spaghetti

Quick Beef Ragù Spaghetti

with Zucchini and Italian Seasonings

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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.

Tags:Egg freeNut freeSpicy
Allergens:WheatSoyMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

Zucchini

1 unit

Yellow Onion

2 clove

Garlic

¼ ounce

Thyme

10 ounce

Ground Beef

6 ounce

Spaghetti

(ContainsWheat)

2 tablespoon

Soy Sauce

(ContainsSoy)

½ tablespoon

Italian Seasoning

13.76 ounce

Crushed Tomatoes

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber8 g
Protein45 g
Cholesterol110 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Large Pot
Large Pan
Strainer
InstructionsPDF
Instructions
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and dice onion. Mince garlic. Strip 2 tsp thyme leaves from stems; discard stems. Roughly chop leaves.

2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef, breaking up meat into pieces. Cook, tossing, until browned but not yet cooked through, 4-5 minutes. Season with salt and pepper.

3

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.

4

Add onion and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Toss in garlic, thyme, soy sauce, and half the Italian seasoning (use the other half as you like). Cook until fragrant, about 30 seconds.

5

Add tomatoes and reserved pasta cooking water to pan. Bring to a boil, then reduce heat and let simmer until thick and saucy, about 5 minutes. Season with salt and pepper. TIP: If you have time, let the ragù simmer longer. It’ll just get better!

6

Add spaghetti to pan with ragù and toss to combine. Divide between plates. Sprinkle with Parmesan and chili flakes to taste.