Easy Beef Ragu & Pasta
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.
Servings: 4 servings
Ingredients
- 1 Large Zucchini
- 2 teaspoons Olive Oil
- 20 Ounces Ground Beef
- 12 Ounces Pappardelle or Fettuccine Pasta
- 1 Medium Yellow Onion diced
- 4 Cloves Garlic minced
- 2 teaspoons Italian Seasoning
- 2 14.5 Ounce-Cans Diced Tomatoes
- 1/2 Cup Grated Parmesan Cheese
- Salt and Pepper for seasoning
Instructions
- Bring a large pot of water to boil. Salt the water.
- Quarter the zucchini and slice into 1/2-inch pieces. Set aside1 Large Zucchini
- 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.2 teaspoons Olive Oil, 20 Ounces Ground Beef, 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.12 Ounces Pappardelle or Fettuccine Pasta
- 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.1 Medium Yellow Onion, 4 Cloves Garlic, 2 teaspoons Italian Seasoning
- 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.2 14.5 Ounce-Cans Diced Tomatoes
- Add ragu to pasta in large bowl and toss to combine. Divide among 4 plates and serve!1/2 Cup Grated Parmesan Cheese
Notes
Store left overs in the refrigerator for up to 4 days.
Nutrition
Serving: 1g | Calories: 851kcal | Carbohydrates: 78g | Protein: 57g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 579mg | Fiber: 4g | Sugar: 5g