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Fusilli With Ragu

Fusilli With Ragu

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. 

Serves 4     

Prep Time:    10 Minutes

Cook Time:   25 Minutes

Total Time:   35 Minutes

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria Glavin Hart