Quick Beef and Zucchini Ragu with Spaghetti

Everyone loves the deep beefy flavor of a ragu sauce, but who actually has the time to wait hours while it slowly simmers? Fortunately, a dash of soy sauce does the trick. Believe it or not, this secret ingredient adds a unique umami touch for that enviable slow-cooked taste.

This quick version comes together in about half an hour, with ground beef, zucchini and a punch of garlic. Tossed with spaghetti and finished with Parmesan and chili oil, it’s a satisfying meal that tastes like it simmered all day.

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Ingredients

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon PepperolioView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

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 pieces. Halve, peel and dice onion. Mince garlic.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add ground beef and break up into pieces until browned but not yet cooked through, 3-4 minutes. Season with salt and pepper.
3. Add spaghetti to boiling water. Cook until al dente, 9-11 minutes. Drain.
4. Meanwhile, add onions and zucchini to the pan with the beef. Toss until softened, about 5 minutes. Add garlic, Italian seasoning and 1 tablespoon soy sauce. Cook until fragrant, about 30 seconds.
5. Add crushed tomatoes and ½ cup water. Bring to a boil, then simmer on low for 5 minutes. Season to taste with salt and pepper. Tip: If you have more time, let the ragu simmer longer for even more flavor.
6. Add the cooked spaghetti to the ragu and toss to coat. Serve with Parmesan cheese and as much chili oil as you can handle (careful, it’s got a kick). Enjoy!

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, though the flavor will be milder. You may want to add a bit more soy sauce for umami.

Is there a substitute for soy sauce?

You can use tamari (gluten-free) or coconut aminos. Both will provide similar umami notes.

Can I make this dish ahead of time?

Absolutely. The ragu keeps well in the fridge for up to 3 days. Reheat gently and toss with freshly cooked pasta.