(2 servings) 4 servings

• Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini(s) lengthwise, then cut crosswise into ½ inch pieces, Peel, halve and dice (½) 1 yellow onion. Mince garlic.
• Heat a drizzle of oil in a large saucepan over medium-high heat. Add ground beef and season with half the Italian seasoning, and a pinch of salt & pepper. Cook, breaking up into pieces, until meat is browned and cooked through, 5-6 minutes. Drain any excess grease from pan and transfer beef to a plate.
• Once water is boiling, add spaghetti to the pot. +Cook, stirring occasionally until Al dente, about 9-11 mins. Scoop out and reserve (½C) ¾C pasta cooking water.
• While pasta is cooking, heat a drizzle of oil over medium-high heat in the pan that was used for the beef. Add zucchini and yellow onion. Cook, stirring until softened, 4-5 minutes. Stir in garlic and remaining Italian seasoning. Cook until fragrant, about 30 seconds.
• Add cooked beef, chopped tomatoes (with juice), (1pkg) 2pkgs beef stock concentrate, and reserved pasta cooking water to the pan with the vegetables. Bring to a boil, then reduce heat and let simmer until thick and saucy, 5-7 minutes. Taste and season with salt & pepper. Make sure you keep an eye on the boiling pot of pasta as it might be done cooking before your sauce has thickened.
• Once spaghetti is done, drain and immediately add to the beef ragout and toss to combine. Divide between plates and sprinkle with dairy-free Parmesan and chili flakes if desired.

  Serve & enjoy!