| Allergens
- Wheat
- Milk
| Total Time
45 Minutes
| Servings
2
| Calories
1000 Kcal
Ingredients
- 1 unit Zucchini
- 1 unit Yellow Onion
- 2 clove Garlic
- 10 ounce Ground Beef
- 6 ounce Spaghetti
- 1 unit Beef Stock Concentrate
- 1 tablespoon Italian Seasoning
- 13.76 ounce Crushed Tomatoes
- ¼ cup Parmesan Cheese
- 1 teaspoon Chili Flakes
- 1 teaspoon Olive Oil
- 1 teaspoon Vegetable Oil
- 1 tablespoon Butter
- Salt
- Pepper
- 2 tablespoon Garlic Herb Butter
Instructions
Prep
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.Cook Beef
Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with half the Italian Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. Turn off heat. Drain any excess grease from pan; transfer beef to a plate.Cook Pasta
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 (¾ cup for 4 servings), then drain.Start Ragù
While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, 5-7 minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, 30-60 seconds.Simmer Ragù
Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, 5-10 minutes. Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.