Garlic Beef Ragu with Spaghetti and Zucchini

This hearty beef ragu is packed with garlic, tomatoes and tender zucchini, with a secret splash of soy sauce that adds a savory depth. It’s a comforting pasta dish that comes together in under an hour, perfect for a weeknight dinner.

Serve it over al dente spaghetti and finish with a generous sprinkle of Parmesan cheese for a meal that feels both rustic and special.

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Ingredients

10 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 sprig ThymeView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 pinch SaltView ingredient guideLike ingredientDislike ingredient

1 pinch PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, halve the zucchini lengthwise, then cut into 1/2-inch pieces. Halve, peel and finely chop the onion. Mince or grate the garlic. Strip the thyme leaves off the sprig.
2. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper. Cook for about 6 minutes, breaking up the pieces, until no longer pink.
3. Add the onions and zucchini and season with salt and pepper. Cook for about 5 minutes, until softened. Add the soy sauce, garlic and thyme and cook for 30 seconds, until fragrant.
4. Add the diced tomatoes and 1/2 cup water to the pan. Simmer for about 10 minutes, until thickened.
5. Meanwhile, add the spaghetti to the boiling water and cook for 9-10 minutes, until al dente.
6. Drain the spaghetti and add it to the pan with the sauce. Toss to combine.
7. Serve the ragu in bowls with a sprinkle of Parmesan on top!

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I substitute the soy sauce?

You can use tamari for a gluten-free option or omit it, but it adds a nice savory depth.