Hearty Beef Ragù with Penne, Zucchini and Parmesan

This hearty beef ragù with penne is a satisfying twist on a classic pasta dish. Tender zucchini and aromatic herbs complement the rich tomato sauce, while a sprinkle of Parmesan and a drizzle of spicy pepperolio add the perfect finishing touch.

With simple ingredients and straightforward steps, this recipe is ideal for a cozy weeknight dinner. The sauce develops deep flavor as it simmers and you can let it cook longer if you have time for an even richer result.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon PepperolioView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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. Strip 2 tsp thyme leaves from stems; discard stems. Roughly chop leaves.
2. Heat a 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. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
4. Add onion and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Toss in garlic, thyme, soy sauce and half the Italian seasoning (use the other half as you like). Cook until fragrant, about 30 seconds.
5. Add tomatoes and reserved pasta cooking water to pan. 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 penne to pan with ragù and toss to combine. Divide everything between plates, then sprinkle with Parmesan. Drizzle with pepperolio (to taste-it’s spicy).

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well.

Can I substitute the ground beef?

Ground turkey or pork can be used instead.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop.