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Quick Beef Ragù Spaghetti

Quick Beef Ragù Spaghetti

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:Nut freeSpicyEgg free
Preparation Time
30 minutes
Cooking difficulty
Level 1
Cierzo Tempranillo, 2016

Cierzo Tempranillo, 2016

The cierzo is a dry, cool wind that blows through this ancient Spanish wine region, helping to create an optimal environment for cultivating grapes — something the Phoenicians began doing in the 11th century BC. The wind's cooling influence extends the grapes' hang time, producing plump, ripe fruit that yields remarkable wines such as this Tempranillo. Flavors of red cherry and plum are revealed on the palate, lifted by citrus notes and savory nuances of licorice. For a classic pairing, enjoy this beauty with a meat-studded paella. Read more
Prytania Chenin Blanc, 2017

Prytania Chenin Blanc, 2017

Juicy and vibrant, with pure pear and apple aromas exuberantly displayed alongside hints of tropical fruit on the palate. While ripe, the fruit flavors manage to remain fresh, due to the balanced acidity throughout. Perfect as an aperitif, but also well suited to accompany lighter salads and seafood dishes. Read more
serving 4 people
serving 4 people

2 unit


2 unit

Yellow Onion

4 clove


¼ ounce


20 ounce

Ground Beef

1 tablespoon

Italian Seasoning

4 tablespoon

Soy Sauce


12 ounce



26.4 ounce

Crushed Tomatoes

½ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil



Nutrition Values/ per serving
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.
Large Pot
Large Pan

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).

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