Quick Beef Ragù Spaghetti

Name: Quick Beef Ragù Spaghetti with Zucchini and Italian Seasonings
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Zucchini; 2 unit Yellow Onion; 4 clove Garlic; ¼ ounce Thyme; 20 ounce Ground Beef; 1 tablespoon Italian Seasoning; 4 tablespoon Soy Sauce; 12 ounce Spaghetti; 26.4 ounce Crushed Tomatoes; ½ cup Parmesan Cheese; 1 teaspoon Chili Flakes; 2 teaspoon Olive Oil; Salt; Pepper

with Zucchini and Italian Seasonings

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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-worthy. And that’s exactly what we’re doing in this version: taking a tried-and-true Italian American classic and filling it out with hearty ground beef and bites of tender zucchini.

Tags:

Spicy

Allergens:

Soy

•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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

2 unit

Zucchini

2 unit

Yellow Onion

4 clove

Garlic

¼ ounce

Thyme

20 ounce

Ground Beef

1 tablespoon

Italian Seasoning

4 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

12 ounce

Spaghetti

(Contains: Wheat)

26.4 ounce

Crushed Tomatoes

½ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3222 kJ

Calories770 kcal

Fat27 g

Saturated Fat11 g

Carbohydrate93 g

Sugar16 g

Dietary Fiber8 g

Protein46 g

Cholesterol100 mg

Sodium1170 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

PDF

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

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

Add onions and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Add garlic, thyme, Italian seasoning, and soy sauce. Cook until fragrant, about 30 seconds.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.

Add tomatoes and reserved pasta cooking water to pan with beef and veggies. 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!

Add spaghetti to pan with ragù and toss to combine. Divide everything between plates, then sprinkle with Parmesan and chili flakes (to taste— you may want to leave them out for the kids).