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Tomato-Garlic Ragu

Tomato-Garlic Ragu

with Spaghetti

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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!

Tags:Spicy
Allergens:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Beef

6 ounce

Spaghetti

(ContainsWheat)

1 unit

Yellow Onion

2 clove

Garlic

1 teaspoon

Italian Seasoning

1 unit

Zucchini

1 box

Crushed Tomatoes

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3025.032 kJ
Calories723 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate92 g
Sugar16 g
Dietary Fiber7 g
Protein43 g
Cholesterol94 mg
Sodium614 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Add the crushed tomatoes, ½ cup water, and the chili flakes (to taste) to the pan. Simmer for about 10 minutes, until thickened.

5

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.

6

Finish: Serve the tomato-garlic ragu in bowls with a sprinkle of Parmesan cheese on top!