Beef Ragù Spaghetti

Name: Beef Ragù Spaghetti with Zucchini and Italian Seasoning
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Zucchini; 1 unit Yellow Onion; 2 clove Garlic; ¼ ounce Thyme; 10 ounce Ground Beef; 6 ounce Spaghetti; 2 tablespoon Soy Sauce; 1 tablespoon Italian Seasoning; 1 box Crushed Tomatoes; ¼ cup Parmesan Cheese; 2 tablespoon Pepperolio; 1 teaspoon Olive Oil; Salt; Pepper

with Zucchini and Italian Seasoning

Recipe Development TeamPublished on November 19, 2018

Get Free Steak + 10 Free Meals

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 giving it hearty ground beef and bites of tender zucchini.

Tags:

Spicy

Allergens:

Wheat

•Soy

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Yellow Onion

2 clove

Garlic

¼ ounce

Thyme

10 ounce

Ground Beef

6 ounce

Spaghetti

(Contains: Wheat)

2 tablespoon

Soy Sauce

(Contains: Wheat, Soy)

1 tablespoon

Italian Seasoning

1 box

Crushed Tomatoes

¼ cup

Parmesan Cheese

(Contains: Milk)

2 tablespoon

Pepperolio

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3891 kJ

Calories930 kcal

Fat44 g

Saturated Fat14 g

Carbohydrate94 g

Sugar16 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

•Large Pot

•Large Pan

•Strainer

Instructions

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

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

Once water is boiling, add spaghetti. 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, stirring, until softened, about 5 minutes. Stir in garlic, chopped thyme, soy sauce, and half the Italian Seasoning (use the other half as you like). Cook until fragrant, about 30 seconds.

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!