Tomato-Garlic Ragu
with Spaghetti
- Wheat
- Milk
Who doesn’t love a hearty ragu to kick off the fall season! We’ve upgraded this classic comfort food with a fragrant, garlic-tomato sauce. We’ve also added zucchini for color and chili flakes for an extra kick. It wouldn’t be complete without that sprinkle of Parmesan cheese!
Ingredients
8 ounce
Ground Beef
6 ounce
Spaghetti
(Contains: Wheat)
1 unit
Yellow Onion
2 clove
Garlic
1 teaspoon
Italian Seasoning
1 unit
Zucchini
1 box
Crushed Tomatoes
¼ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
1 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. Meanwhile, halve the zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and finely chop the onion. Mince or grate the garlic.
Heat 1 Tablespoon olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper. Cook for about 6 minutes, breaking up the pieces, until no longer pink.
Cook the vegetables: Add the onions and zucchini and season with salt and pepper. Cook for about 5 minutes, until softened. Add the garlic and Italian seasoning and cook for 30 seconds, until fragrant.
Add the crushed tomatoes, ½ cup water, and the chili flakes (to taste) to the pan. Simmer for about 10 minutes, until thickened.
Meanwhile, add the spaghetti to the boiling water and cook for 9-10 minutes, until al dente. Drain and add to the pan with the sauce. Toss to combine.
Finish: Serve the tomato-garlic ragu in bowls with a sprinkle of Parmesan cheese on top!
