Beef Ragu Spaghetti: Zucchini, Parmesan, and Pepperolio

🥘 Ingredients

• crushed tomatoes
  1.5 c
• garlic
  3 cloves
• ground beef
  1 lb
• italian seasoning
  1 tbsp
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepperolio
  2 tbsp
• soy sauce
  1 tbsp
• spaghetti
  2 c
• thyme
  2 tsp
• yellow onion
  1 piece
• zucchini (then cut into ½-inch pieces)
  2 pieces

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini . Halve, peel, and dice yellow onion . Mince garlic . Strip thyme leaves from stems, discard stems, and roughly chop leaves.

   zucchini: 2 pieces (then cut into ½-inch pieces), yellow onion: 1 piece, garlic: 3 cloves, thyme: 2 tsp
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground beef , breaking up meat into pieces. Cook, tossing, until browned but not yet cooked through ⏱️ 4 minutes . Season with salt and pepper.

   olive oil: 2 tbsp, ground beef: 1 lb
3. 

   3

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Carefully scoop out and reserve ½ cup pasta cooking water, then drain.

   spaghetti: 2 c
4. 

   4

   Add onion and zucchini to pan with beef. Cook, tossing, until softened ⏱️ 5 minutes . Toss in garlic, thyme, soy sauce , and half the italian seasoning . Cook until fragrant ⏱️ 30 seconds .

   soy sauce: 1 tbsp, italian seasoning: 1 tbsp
5. 

   5

   Add crushed tomatoes and reserved pasta cooking water to pan. Bring to a boil, then reduce heat and let simmer until thick and saucy ⏱️ 5 minutes . Season with salt and pepper. If you have time, let the ragu simmer longer for deeper flavor.

   crushed tomatoes: 1.5 c
6. 

   6

   Add spaghetti to pan with ragu and toss to combine. Divide everything between plates, then sprinkle with parmesan cheese . Drizzle with pepperolio to taste.

   parmesan cheese: ½ cup, pepperolio: 2 tbsp