Tomato-Garlic Ragu with Spaghetti

🥘 Ingredients

• chili flakes
  1 tsp
• crushed tomatoes
  14 oz
• garlic
  6 cloves
• ground beef
  12 oz
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• pepper
  ½ tsp
• salt
  1 tsp
• spaghetti
  6 oz
• yellow onion
  2 unit
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan

1. 1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Meanwhile, halve zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and finely chop yellow onion . Mince or grate garlic .

   zucchini: 1 unit, yellow onion: 1 unit, garlic: 3 cloves
2. 

   2

   Heat olive oil in a large pan over medium heat. Add ground beef and season with salt and pepper . Cook for ⏱️ 6 minutes , breaking up the pieces, until no longer pink.

   olive oil: 1 tbsp, ground beef: 12 oz, salt: 1 tsp, pepper: ½ tsp
3. 3

   Add yellow onion and zucchini to the pan and season with salt and pepper. Cook for ⏱️ 5 minutes until softened. Add garlic and italian seasoning , then cook for ⏱️ 30 seconds until fragrant.

   yellow onion: 1 unit, zucchini: 1 unit, garlic: 3 cloves, italian seasoning: 1 tsp
4. 

   4

   Add crushed tomatoes , ½ cup water, and chili flakes to the pan. Simmer for ⏱️ 10 minutes until thickened.

   crushed tomatoes: 14 oz, chili flakes: 1 tsp
5. 

   5

   Meanwhile, add spaghetti to the boiling water and cook for ⏱️ 9 minutes until al dente. Drain and add to the pan with the sauce. Toss to combine.

   spaghetti: 6 oz
6. 6

   Serve the tomato-garlic ragu in bowls with a sprinkle of parmesan cheese on top!

   parmesan cheese: ½ cup