Beef Ragu Spaghetti
Beef Ragu Spaghetti
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: taking a tried-and-true Italian American classic and giving it hearty ground beef and bites of tender zucchini.
Prep Time30 mins
Servings: 2 people
Calories: 830kcal
Ingredients
- 1 Zucchini
- 2 clove Garlic
- 10 oz Ground Beef
- 2 tbsp Soy Sauce
- 1 box Crushed Tomatoes
- 1 Yellow Onion
- 1/4 oz Thyme
- 6 oz Spaghetti
- 1/2 tbsp Italian Seasoning
- 1/4 cup Parmesan Cheese
- 1 tsp Pepperolio
- 1 tsp Olive Oil
- Salt
- Pepper
Instructions
- 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. Strip 2 tsp thyme leaves from stems; discard stems. Roughly chop leaves.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef, breaking up meat into pieces. Cook, tossing, until browned but not yet cooked through, 4-5 minutes. Season with salt and pepper.
- Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
- Add onion and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Toss in garlic, thyme, soy sauce, and half the Italian seasoning (use the other half as you like). Cook until fragrant, about 30 seconds.
- Add tomatoes and reserved pasta cooking water to pan. Bring to a boil, then reduce heat and let simmer until thick and saucy, about 5 minutes. Season with salt and pepper. TIP: If you have time, let the ragù simmer longer. It’ll just get better!
- Add spaghetti to pan with ragù and toss to combine. Divide everything between plates, then sprinkle with Parmesan. Drizzle with pepperolio (to taste—it’s spicy).
