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Beef and Grape Tomato Ragù

Beef and Grape Tomato Ragù over Summer Squash Noodles

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Recipe Details


Classic beef ragù, an Italian meat sauce, gets a seasonal twist in this recipe with tomatoes, basil, and summer squash. Whole grape tomatoes burst and break down in the sauce as it simmers for a tangy-sweet hit, balanced by a little crushed red pepper for kick. Instead of pasta, the ragù is tossed with summer squash “noodles,” thin ribbons made with a vegetable peeler that soften until just tender. Finish with a few dollops of ricotta, sprinkle with basil, and dig into your Italian masterpiece!


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 580
  • Protein 40g
  • Total Carb 24g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • summer squash
    12 ounces
    summer squash
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • ground beef
    12 ounces
    ground beef
  • grape tomatoes
    1 pint
    grape tomatoes
  • white wine
    2 tablespoons
    white wine
  • tomato purée
    1/2 cup
    tomato purée
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • ricotta cheese
    4 ounces
    ricotta cheese
  • basil
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • vegetable peeler
  • 12" large high-sided pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Cook beef

    Cook beef

    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.

  3. Sauté aromatics

    Sauté aromatics

    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.

  4. Cook ragù

    Cook ragù

    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.

  5. Cook squash noodles

    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.

  6. Plate beef and tomato ragù

    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!

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