Hearty Beef Ragù with Spaghetti and Zucchini

There’s nothing quite like a plate of spaghetti piled high with a rich, meaty sauce. This beef ragù takes the classic Italian-American favorite and adds tender zucchini for extra texture and nutrition. The combination of ground beef, crushed tomatoes and Italian seasoning creates a deeply flavorful sauce that coats every strand of pasta.

Topped with a generous sprinkle of Parmesan cheese and a pinch of chili flakes for a subtle kick, this dish is sure to become a regular in your dinner rotation. It’s simple enough for a weeknight yet impressive enough for guests.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, finely dice the onion and mince the garlic. Cut the zucchini into half-moons or small cubes.
3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper. Remove beef with a slotted spoon and set aside.
4. In the same skillet, add the garlic herb butter and melt over medium heat. Add the onion and zucchini, cooking until softened, about 4-5 minutes. Stir in the garlic and cook for 30 seconds.
5. Add the Italian seasoning, chili flakes (adjust to taste), crushed tomatoes, beef stock concentrate and 1/4 cup of the reserved pasta water. Stir to combine. Return the cooked beef to the skillet. Simmer for 5 minutes, allowing flavors to meld.
6. Add the drained spaghetti to the skillet and toss well to coat with the sauce. If needed, add more pasta water to loosen the sauce.
7. Serve the spaghetti in bowls, topped with grated Parmesan cheese and a sprinkle of chili flakes if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well or even short shapes like penne or rigatoni.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth.

Can I make this dish vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or lentils and use vegetable stock concentrate instead of beef.