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Beef Ragù Spaghetti

Beef Ragù Spaghetti

with Zucchini & Parmesan

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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:WheatMilk

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

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

1 unit

Yellow Onion

2 clove

Garlic

10 ounce

Ground Beef

1 tablespoon

Tuscan Heat Spice

6 ounce

Spaghetti

(ContainsWheat)

1 unit

Beef Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

13.76 ounce

Crushed Tomatoes

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
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 produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Peel and mince garlic.

2

• 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.

3

• 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.

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

6

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