Tomato-Garlic Ragu
with Beef, Parmesan, and Thyme
- Wheat
- Soy
- Milk
Classic beef ragu requires hours of stovetop simmering to achieve a deep, beefy flavor. In this version, soy sauce is the secret to a slow-cooked taste in just 30 minutes. Your family will love the rich, umami flavor it imparts.
Ingredients
20 ounce
Ground Beef
12 ounce
Spaghetti
(Contains: Wheat)
2 unit
Yellow Onion
4 clove
Garlic
½ ounce
Thyme
16 ounce
Zucchini
2 can
Crushed Tomatoes
2.5 ounce
Soy Sauce Jar
(Contains: Soy, Wheat)
½ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Prep the ingredients: Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter the zucchinis lengthwise, then cut into ½-inch pieces. Halve, peel, and dice the onions. Mince or grate the garlic. Strip the thyme of the sprigs and roughly chop the leaves.
Heat a large drizzle of olive oil in a large pan over medium heat. Add the ground beef and cook, breaking up the meat, for 4-5 minutes, until browned but not yet cooked through. Season with salt and pepper.
Add the onion and zucchini to the pan with the beef and cook, tossing for about 5 minutes, until softened. Add the garlic, thyme, and 4 Tablespoons soy sauce to the pan. 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. Drain, reserving 1 cup pasta water.
While the spaghetti cooks, add the tomatoes and 1 cup pasta water to the pan. Bring to a boil, then reduce to a low simmer for 5 minutes. Season to taste with salt and pepper. TIP: If you have more time, you can let the ragu simmer for a little bit longer.
Toss the spaghetti into the pan with the garlic beef ragu and toss to combine. Serve sprinkled with parmesan cheese and chili flakes, if desired. Enjoy!
