Quick Beef Ragu Spaghetti

with Zucchini and Italian Sausage


By Hello Fresh


Cooking Time: 30 mins

Servings: 4

Nutrition: 770 Calories



  • Zucchini- 2
  • Yellow Onions- 2
  • Garlic- 4 cloves
  • Thyme- 1/4 oz
  • Ground Beef- 20 oz
  • Italian Seasoning- 1 tbsp
  • Soy Sauce- 4 tbsp
  • Spaghetti – 12 oz
  • Crushed Tomatoes- 2 boxes
  • Parmesan Cheese – 1/2 cup
  • Chili Flakes- 1 tsp


1  PREP.    Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch-thick pieces. Halve, peel, and dice onions. Mince garlic. Strip thyme leaves from stems; discard stems. Roughly chop leaves.


COOK BEEF.    Heat a large 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 START RAGU.       Add onions and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Add garlic, thyme, Italian seasoning, and soy sauce. Cook until fragrant, about 30 seconds.


4  COOK SPAGHETTI.      Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.


5  SIMMER RAGU.     Add tomatoes and reserved pasta cooking water to pan with beef and veggies. 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  TOSS AND SERVE.     Add spaghetti to pan with ragu and toss to combine. Divide everything between plates, then sprinkle with Parmesan and chili flakes (to taste—you may want to leave them out for the kids).