This hearty, yet healthy, ragu is made with lean meat, sliced zucchini and a rustic tomato sauce that comes together in less than 30 minutes.
- 1 large zucchini
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 teaspoons olive oil
- 20 ounces ground beef
- 12 ounces pappardelle or fettuccine pasta
- 2 teaspoons Italian seasoning
- 2 14.5 ounce-cans diced tomatoes
- 1/2 cup grated Parmesan cheese
- salt and pepper for seasoning
Bring a large pot of water to boil. Salt the water.
Quarter the zucchini and slice into 1/2-inch pieces. Set aside
Heat olive oil in a large saute pan over medium heat and add ground beef, breaking it up into pieces as it cooks. Cook meat until it's mostly cooked through but not all the way. Remove from heat and drain beef. Season with salt and pepper.
Add pasta to boiling water and cook until al dente. Remove pasta with tongs and place into large bowl. Reserve pasta water for the ragu.
Add saute pan with ground beef back to medium heat. Add zucchini and diced onion and stir together with meat. Cook for 5 minutes so that veggies can get tender. Add minced garlic and Italian seasoning and stir into beef mixture. Let it cook for 30 seconds.
Add cans of tomatoes to beef mixture and stir together, plus 1 cup of pasta water. Bring to a boil and then reduce to a simmer for 5 minutes.
Add ragu to pasta in large bowl and toss to combine. Divide among 4 plates and serve!
Easy Beef Ragu & Pasta
Amount Per Serving (1 g)
Calories from Fat 297
% Daily Value*
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 16g
* Percent Daily Values are based on a 2000 calorie diet.