Hearty Beef Ragù with Spaghetti and Zucchini

There’s something undeniably comforting about a plate of spaghetti piled high with a rich, meaty sauce. This beef ragù takes the classic Italian-American dish to the next level by adding tender zucchini and a generous dusting of Parmesan cheese. It’s a simple, satisfying meal that the whole family will love.

With pre-measured ingredients and straightforward steps, this recipe is designed for convenience without sacrificing flavor. The combination of ground beef, crushed tomatoes and aromatic spices creates a robust sauce that clings perfectly to every strand of spaghetti. Serve it up for a cozy dinner any night of the week.

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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

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil and cooking oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper. Transfer beef to a plate, leaving drippings in skillet.
3. Reduce heat to medium. Add diced onion to skillet and cook until softened, about 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
4. Add diced zucchini and Tuscan Heat Spice to skillet. Cook, stirring, until zucchini begins to soften, about 2 minutes.
5. Stir in crushed tomatoes, beef stock concentrate and 1/4 cup reserved pasta water. Bring to a simmer. Return beef to skillet and stir to combine. Simmer until sauce thickens slightly, about 2-3 minutes.
6. Add cooked spaghetti and butter to the skillet. Toss to coat pasta in sauce. If needed, add more pasta water to loosen sauce. Serve topped with grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. You can also use short pasta 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 recipe vegetarian?

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