A tasty, quick, and simple sauce, this Weeknight Zucchini and Beef Ragout is full of garden vegetables and will be a hit with the family.
2 tablespoons olive oil, divided
1 pound ground beef (grass-fed if possible)
1 teaspoon salt, divided
1 teaspoon garlic powder, divided
1 small onion, chopped
1 large or 2 small zucchinis, grated (about 2 cups)
2 large carrots, grated (about 1 cup)
1 28-oz can crushed tomatoes
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and sprinkle with ¼ teaspoons salt and garlic powder. Cook, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
- Drain all but 1 tablespoon fat or oil from the pan. Alternatively, if the pan is dry add 1 tablespoon olive oil.
- Add the onions, zucchini, carrots, and ¼ teaspoons salt and garlic powder. Cook over medium heat until vegetables are soft, about 5-10 minutes.
- Add the cooked beef back to the pan along with the tomatoes and ½ teaspoons salt and garlic powder. Turn the heat to high and bring the sauce to a strong bubble. Reduce the heat to low and simmer, uncovered, for 10 minutes. The sauce can simmer longer if you have more time, but 10 minutes is all that’s necessary.
- Serve over cooked pasta (whole wheat or gluten-free) or zoodles.
I used this Spiral Vegetable Slicer to make the zoodles for this recipe.
This Weeknight Zucchini and Beef Ragout is a hit with kids. Here are some options for adapting the recipe for resistant eaters:
- Peel the zucchinis before grating them for the sauce. Without the green skin, they will be barely detectable in the sauce.
- Instead of grating the onion, carrot, and zucchini puree them in a food processor. Simply cut each vegetable into small pieces, whir away in a food processor, then proceed with the recipe. This trick works particularly well for kids who resist the texture of veggies in their food.
- Serve the sauce tossed with the warm pasta or serve the sauce on the side.
- Top with grated parmesan cheese.