Hearty Beef Ragù Spaghetti with Zucchini and Parmesan

This spaghetti with beef ragù is a satisfying twist on a classic Italian-American pasta dish. Tender zucchini and a rich tomato sauce loaded with ground beef create a hearty meal that’s perfect for any night of the week.

Finished with a sprinkle of Parmesan and a drizzle of spicy pepperolio, every bite is packed with flavor. The best part? It comes together in just 30 minutes, making it an easy go-to for busy evenings.

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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 SpaghettiView 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 teaspoons 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 spaghetti 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 spaghetti 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 long pasta like linguine or fettuccine works well or even short shapes like penne.

Can I make this dish ahead?

Absolutely! The ragù can be made a day in advance and reheated. Cook the pasta fresh for best texture.

What can I substitute for pepperolio?

If you don’t have pepperolio, use a pinch of red pepper flakes mixed with olive oil.