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!
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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!