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Italian Recipes
Tomato-Garlic Ragu

Tomato-Garlic Ragu

with Beef, Thyme, and Zucchini

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Your family will think you spent hours over the stove, simmering this deeply savory ragu. We’ve added a dash of soy sauce for a unique umami touch. It wouldn’t be complete without a sprinkle of parmesan cheese on top!


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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

6 ounce



1 unit

Yellow Onion

2 clove


¼ ounce


1 unit


1 box

Crushed Tomatoes

1 jar

Soy Sauce Jar

(ContainsWheat, Soy)

¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

Not included in your delivery





1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3091.976 kJ
Calories739 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber7 g
Protein50 g
Sodium1211 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the veggies: Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter the zucchini lengthwise, then slice into ½-inch pieces. Halve, peel, and finely chop the onion. Mince or grate the garlic. Strip the thyme off the sprig and roughly chop the leaves.


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


Add the onions and zucchini and cook, tossing for 5-6 minutes, until softened. Add the soy sauce, garlic, and thyme leaves and cook for 30 seconds, until fragrant.


Cook the spaghetti: Add the spaghetti to the boiling water and cook for 9-11 minutes, until al dente. Reserve 1/2 cup pasta water then drain.


While the spaghetti cooks, add the crushed tomatoes, chili flakes (optional, they are spicy!) and ½ cup pasta water to the pan. Simmer for about 10 minutes, until thickened. Season to taste with salt and pepper.


Toss the drained spaghetti into the sauce to combine. Serve the tomato-garlic ragu topped with parmesan cheese and enjoy!