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Beef Ragù Spaghetti

Beef Ragù Spaghetti

with Zucchini & Parmesan

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.


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

Total Time45 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit

Yellow Onion

2 clove


10 ounce

Ground Beef

1 tablespoon

Tuscan Heat Spice

6 ounce


(Contains Wheat)

1 unit

Beef Stock Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

13.76 ounce

Crushed Tomatoes

Not included in your delivery



1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories880 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate94 g
Sugar17 g
Dietary Fiber8 g
Protein46 g
Cholesterol125 mg
Sodium1120 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.


Large Pot
Large Pan



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

Cook Beef

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef * and season with half the Tuscan Heat Spice (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.

Cook Pasta

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

Start Ragù

• 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 Tuscan Heat Spice; cook until garlic is fragrant, 30 seconds.

Simmer Ragù

• 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 plain water. • Taste and season with salt and pepper. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Finish & Serve

• Add drained spaghetti to pan with ragù; toss to combine. • Divide pasta between plates. Sprinkle with Parmesan and serve.