A hearty meat sauce doesn’t have to simmer all day. This easy ragu gets fast flavor from garlic and onions and an extra boost from grated zucchini.
1 Pound Fusilli
2 Medium Zucchini
1 Tablespoon Olive Oil
1 1/4 Pounds Ground Beef
2 Tablespoons Minced Garlic
1/2 Cup Diced Onion
28 Ounces Crushed Tomatoes
1 Tablespoon Italian Seasoning
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Cup Grated Parmesan
In large-size pot filled with water bring to a boil. Add fusilli and cook until al dente.
Meanwhile, coarsely grate zucchini.
In large-size pot, heat olive oil on medium-high. Add onions, garlic, zucchini, and ground beef. Season with kosher salt and pepper. Cook 5 to 7 minutes until beef is mostly browned and zucchini is tender. Break up beef with back of wooden spoon.
Stir in tomatoes and Italian seasoning. Cover and heat to a boil on high. Reduce heat and simmer, uncovered, for 8 minutes. Stir occasionally.
Toss fusilli with sauce.
Sprinkle with Parmesan cheese to serve.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
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