A hearty meat sauce doesn’t have to simmer all day. This easy ragu gets fast flavor from garlic and onions and an extra veggie boost from grated zucchini.
Ingredients
- 1 lb fusilli pasta
- 2 medium zucchini
- 1 tbsp olive oil
- 1 ¼ lbs ground beef
- 1 tbsp minced garlic
- ½ cup diced onion
- 1 (28 oz) can crushed tomatoes
- 2 tsp Italian seasoning
- ¼ cup grated Parmesan cheese
Steps
- Heat a large pot of salted water to a boil on high. Cook the fusilli according to package directions.
- Meanwhile, on the largest holes of a box grater, coarsely grate the zucchini.
- In a large pot, heat the oil on medium-high. Add the beef, garlic, onion, and zucchini. Season with salt and pepper. Cook 5–7 min., until beef is mostly browned and zucchini is tender, breaking up beef with the back of a wooden spoon.
- Stir in the tomatoes and Italian seasoning. Cover and heat to a boil on high. Reduce heat and simmer, uncovered, 8 min., stirring occasionally. Season with salt to taste. Toss fusilli with sauce. Sprinkle with Parmesan to serve.
Tags
- Value Pack
- S4 2019
Nutrition information
- Calories 583kcal 29%
- Fat 19.4g 30%
- Saturated fat 6.9g 35%
- Carbs 70.1g 23%
- Sodium 311mg 13%
- 9.9g sugar
- 5.9g fiber
- 32.2g protein
- 68mg cholesterol
Guiding Stars:
What is Guiding Stars?
Ratings and reviews