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Beef Ragù Spaghetti

Beef Ragù Spaghetti

with Zucchini & Italian Seasoning

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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:Family friendly
Allergens:WheatMilk

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

Total Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

1 unit

Yellow Onion

2 clove

Garlic

10 ounce

Ground Beef

1 tablespoon

Italian Seasoning

6 ounce

Spaghetti

(ContainsWheat)

13.76 ounce

Crushed Tomatoes

1 unit

Beef Stock Concentrate

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat50 g
Saturated Fat24 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber7 g
Protein46 g
Cholesterol160 mg
Sodium1160 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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.

2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. (TIP: If there’s excess grease in your pan, carefully pour it out.) Transfer beef to a plate.

3

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

4

While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, 5-7 minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, 30 seconds.

5

Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and simmer until thick and saucy, 5-10 minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.

6

Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide pasta between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve.