Weeknight Zucchini And Beef Ragout Recipes

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WEEKNIGHT ZUCCHINI AND BEEF RAGOUT



Weeknight Zucchini and Beef Ragout image

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

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

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



Zucchini Ragout image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 10

3 ounces olive oil
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
1 red pepper, large diced
1 yellow pepper, large diced
2 large tomatoes, peeled, seeded, and diced
4 zucchini, thinly sliced
1/2 cup balsamic vinegar
Salt
2 cups fresh basil leaves

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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