Beef and Grape Tomato Ragù over Summer Squash Noodles
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Ingredients & Equipment
What we send
- 12 ouncessummer squash
- 1yellow onion
- 2 clovesgarlic
- 12 ouncesground beef
- 1 pintgrape tomatoes
- 2 tablespoonswhite wine
- 1/2 cuptomato purée
- 1/4 teaspooncrushed red pepper
- 4 ouncesricotta cheese
- 1/8 ouncebasil
What You’ll Need
- olive oil
- kosher salt
- black pepper
- vegetable peeler
- 12" large high-sided pan with lid
Rinse all produce. Quarter squash lengthwise through stems, then arrange cut-side down. Using a vegetable peeler, peel squash lengthwise into wide ribbons—try holding the stem end firmly and slowly peeling away from yourself, yielding as many wide ribbons as you can until you reach the thin center (pre-dinner snack, anyone?). Peel onion, halve, and thinly slice. Mince garlic.
Heat ½ tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add beef and cook, breaking up, until browned, 5 minutes. Season with ½ teaspoon salt and black pepper as desired. Remove pan from heat. Using a slotted spoon, transfer beef to a large bowl. Discard almost all excess fat in pan, leaving behind a thin layer for the next step.
Return pan from beef to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add onion and garlic and sauté, stirring, until softened, 3-4 minutes.
Add grape tomatoes to pan with aromatics, still over medium-high heat, and cook, gently pressing tomatoes to release their juices, until softening, 5 minutes. Add white wine and cook until fragrant, 1-2 minutes. Add tomato purée, crushed red pepper (skip or use half for less heat), and beef and simmer, stirring occasionally, until tomatoes are very tender, 5 minutes more. Season with ¼ teaspoon salt and black pepper.
Cook squash noodles
Reduce heat under pan with ragù to medium. Add squash noodles to pan and stir to combine. Cover pan and cook, stirring occasionally, until squash noodles have softened, 2-3 minutes. Remove pan from heat. Taste and add salt and black pepper as desired.
Plate beef and tomato ragù
Divide beef and grape tomato ragù between serving bowls. Dollop over half of ricotta (save remainder for a snack). Roughly tear basil leaves, discarding stems, and sprinkle over ragù. Dig in!