Tomato Garlic Ragu
with Beef, Parmesan Cheese, and Chili Oil
- Wheat
- Soy
- Milk
Everyone loves the deep beefy flavor of a ragu sauce, but who actually has the time to wait hours while it slowly simmers? Fortunately, a dash of soy sauce does the trick. Believe it or not, this secret ingredient adds a unique umami touch for that enviable slow-cooked taste.
Ingredients
8 ounce
Ground Beef
6 ounce
Spaghetti
(Contains: Wheat)
1 unit
Yellow Onion
4 clove
Garlic
1 teaspoon
Italian Seasoning
1 unit
Zucchini
1 box
Crushed Tomatoes
1 ounce
Soy Sauce
(Contains: Wheat, Soy)
¼ cup
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Pepperolio
Not included in your delivery
1 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and dice onion. Mince garlic.
Heat a drizzle of olive oil in a large pan over medium heat. Add ground beef and break up into pieces until browned but not yet cooked through, 3-4 minutes. Season with salt and pepper.
Cook spaghetti: Add spaghetti to boiling water. Cook until al dente, 9-11 minutes. Drain.
Meanwhile, add onions and zucchini to pan. Toss until softened, about 5 minutes. Add garlic, Italian seasoning, and 1 TBSP soy sauce. Cook until fragrant, about 30 seconds.
Simmer ragu: Add tomatoes and ½ cup water. Bring to a boil, then simmer on low 5 minutes. Season to taste with salt and pepper. TIP: If you have more time, let ragu simmer longer for even more flavor.
Add spaghetti to ragu, and toss to coat. Serve with Parmesan cheese and as much Pepperolio oil as you can handle (careful, it’s got a kick). Enjoy!
