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Time
30 min
Level
Basic
Author
hellofresh

Quick Beef Ragù Spaghetti | with Zucchini and Italian Seasonings

spicy
soy
wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch-thick pieces. Halve, peel, and dice onions. Mince garlic. Strip thyme leaves from stems; discard stems. Roughly chop leaves.
2
Heat a large 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.
3
Add onions and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Add garlic, thyme, Italian seasoning, and soy sauce. Cook until fragrant, about 30 seconds.
4
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.
5
Add tomatoes and reserved pasta cooking water to pan with beef and veggies. 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!
6
Add spaghetti to pan with ragù and toss to combine. Divide everything between plates, then sprinkle with Parmesan and chili flakes (to taste— you may want to leave them out for kids).
Micro nutrients
Total weight
816.86g
Carbs
66.74g
Dietary fiber
11.17g
Sugar
22.93g
Fats
36.28g
Saturated
14.66g
Poly
1.29g
Mono
13.99g
Trans
1.73g
Proteins
43.58g
Calcium
113.33%
Iron
167.77%
Magnesium
57.27%
Vitamin C
365.84%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
514.58%
Vitamin A
140.17%
Sodium
338.19%
Potassium
178.91%
Cholesterol
148.06%
Percentages are based on a diet of 2000 calories a day.
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