Spaghetti with Saucy Beef Ragu
with Zucchini and Italian Seasoning
Spaghetti with tomato sauce is always a recipe for success. Is there anyone who’d turn down a plate of noodles piled high and dusted with cheese? Surely not, although adding some extra meat and veg certainly makes it all the more crave-able. Which is exactly what we’re doing in this version: taking a tried-and-true Italian American classic and filling it out with hearty ground beef and bites of tender zucchini.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
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 or grate garlic.
Heat a drizzle of olive oil in a large pan over medium heat. Add ground beef, breaking up meat with a spatula or wooden spoon. Cook until browned but not entirely cooked through, 4-5 minutes. Carefully pour out and discard any excess oil in pan. Season with salt and pepper.
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes, stirring occasionally. Drain, reserving 1 cup pasta cooking water.
Add onion and zucchini to pan with beef. Cook until softened, about 5 minutes, tossing. Add garlic, Italian seasoning, and a pinch of chili flakes (to taste—they’re spicy). Toss until fragrant, about 30 seconds
Add tomatoes and 1 cup pasta cooking water to same pan. Bring to a boil, then lower heat and simmer 5 minutes. Season to taste with salt and pepper. TIP: Let ragu simmer longer if you have time—it will just get better
Toss spaghetti with ragu in pan until combined. Divide between plates and sprinkle with Parmesan.