Fusilli With Ragu

Fusilli With Ragu

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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
  1. In large-size pot filled with water bring to a boil. Add fusilli and cook until al dente.
  2. Meanwhile, coarsely grate zucchini.
  3. 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.
  4. Stir in tomatoes and Italian seasoning. Cover and heat to a boil on high. Reduce heat and simmer, uncovered, for 8 minutes. Stir occasionally.
  5. Toss fusilli with sauce.
  6. Sprinkle with Parmesan cheese to serve.
  7. Serves 4
  8. Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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