Hearty Beef and Zucchini Ragu with Spaghetti

There’s something undeniably comforting about a plate of spaghetti piled high with a rich, meaty sauce. This version takes the classic Italian-American dish and gives it a hearty upgrade with ground beef and tender zucchini. The addition of Italian seasoning and a splash of soy sauce adds depth and umami, making every bite crave-worthy.

Perfect for busy weeknights, this recipe comes together in just 30 minutes. The sauce simmers quickly but tastes like it’s been cooking all day. Serve it with a generous sprinkle of Parmesan and a pinch of chili flakes for a little heat. It’s a dinner that the whole family will love.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

12 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

27.52 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Quarter the zucchini lengthwise, then cut into ½-inch-thick pieces. Halve, peel and dice the onions. Mince the garlic. Strip the thyme leaves from the stems and roughly chop.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground beef, breaking it up into pieces. Cook, tossing occasionally, until browned but not fully cooked through, about 4-5 minutes. Season with salt and pepper.
3. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
4. Add the diced onions and zucchini to the pan with the beef. Cook, tossing, until softened, about 5 minutes. Add the garlic, chopped thyme, Italian seasoning and soy sauce. Cook until fragrant, about 30 seconds.
5. Stir in the crushed tomatoes and the reserved pasta cooking water. Bring to a boil, then reduce the heat and let simmer until the sauce thickens, about 5 minutes. Season with salt and pepper. For a deeper flavor, let the ragù simmer longer if time allows.
6. Add the cooked spaghetti to the pan and toss to coat evenly with the sauce. Divide among plates and top with grated Parmesan and chili flakes to taste.

Recipe Tips

FAQ

Can I use a different type of pasta?

Absolutely! This ragu works well with any long pasta like linguine or fettuccine or even short shapes like penne or rigatoni.

Can I make this recipe gluten-free?

Yes, simply use gluten-free spaghetti and ensure your soy sauce is gluten-free (tamari works great).

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.