Weeknight Zucchini And Beef Ragout Food
WEEKNIGHT ZUCCHINI AND BEEF RAGOUT
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.
Provided by Robyn Downs
Number Of Ingredients 8
Steps:
- 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.
ZUCCHINI RAGOUT
Provided by Michael Symon : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat an 8-quart saucepan over medium heat with olive oil. Add the onion and garlic, and sweat for 2 minutes. Add the peppers and saute for 10 minutes. Add the tomatoes and zucchini, and cook down for 10 more minutes. Add the vinegar and simmer for 2 more minutes. Check seasonings and remove from heat. Add the basil and serve.
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