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Beef Ragù Spaghetti

with Zucchini, Parmesan, and Pepperolio

Beef Ragù Spaghetti

Hearty beef ragù coats tender spaghetti, finished with zucchini, Parmesan, and a peppery olive oil drizzle for a rich, satisfying pasta dinner.

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Ingredients

For 2 servings

  • 1 box Crushed Tomatoes
  • 2 clove Garlic
  • 10 ounce Ground Beef
  • ½ tablespoon Italian Seasoning
  • ¼ cup Parmesan Cheese
  • 1 teaspoon Pepperolio
  • 2 tablespoon Soy Sauce
  • 6 ounce Spaghetti
  • ¼ ounce Thyme
  • 1 unit Yellow Onion
  • 1 unit Zucchini

Additional Ingredients

  • 1 teaspoon Olive Oil
  • Pepper
  • Salt
Beef Ragù Spaghetti
American
PDF
DifficultyEasy
Total Time30m
Calories830
Protein45g
Carbs92g
Fat32g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For a dairy-free version, swap the Parmesan for a dairy-free hard-style topping or simply leave it out. To make it wheat-free, use gluten-free spaghetti and choose a gluten-free soy sauce or tamari.

What to serve with it

Serve with a crisp green salad or garlicky broccoli to balance the rich sauce. Warm crusty bread also works well for mopping up every bit of the tomato and beef ragù.

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