Beef Ragù Spaghetti

Name: Beef Ragù Spaghetti with Zucchini and Italian Seasoning
Total time: 45 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; 1 unit Beef Stock Concentrate; 1 tablespoon Italian Seasoning; 13.76 ounce Crushed Tomatoes; ¼ cup Parmesan Cheese; 1 teaspoon Chili Flakes; 1 teaspoon Olive Oil; 1 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Zucchini and Italian Seasoning

Recipe Development TeamPublished on April 10, 2019

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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.

Allergens:

Wheat

•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 Time45 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)

1 unit

Beef Stock Concentrate

1 tablespoon

Italian Seasoning

13.76 ounce

Crushed Tomatoes

¼ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3724 kJ

Calories890 kcal

Fat38 g

Saturated Fat16 g

Carbohydrate94 g

Sugar16 g

Dietary Fiber8 g

Protein44 g

Cholesterol125 mg

Sodium1070 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. Trim and 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 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 oil from pan, then 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 to cook beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, about 5 minutes. Stir in garlic, chopped thyme, stock concentrate, and remaining Italian Seasoning. Cook until fragrant, about 30 seconds.

Add beef, 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!) Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.