Weeknight Ground Beef & Zucchini Ragu over Pasta

Prepare the fresh ingredients: Wash the raw zucchini and grate it using the large holes of a box grater. Peel and finely dice the yellow onion. Peel and mince the 4 garlic cloves. Finely chop the 1/4 cup of fresh basil leaves. Grate the 1/3 cup of Parmigiano-Reggiano cheese.

Bring a large pot of water to a rolling boil over high heat. Season the water generously with 1 tablespoon of salt.

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the 1 lb of raw ground beef, seasoning it with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Allow the beef to sear undisturbed for 4 to 5 minutes to develop a deep brown crust (fond) on the bottom of the pan. Break the meat into small pieces with a wooden spoon and cook for an additional 3 minutes until fully browned. Transfer the beef to a plate, leaving the rendered fat in the pan.

Reduce the heat to medium. Add the diced yellow onion to the skillet with the beef fat and sauté for 3 to 4 minutes until soft and translucent. Add the minced garlic, 1 teaspoon of dried oregano, and 1/2 teaspoon of dried thyme, stirring constantly for 1 minute.

Stir in the 2 tablespoons of tomato paste. Cook for 2 minutes, stirring frequently, until the paste turns a deep brick-red color and begins to caramelize on the bottom of the pan.

Pour in the 1/4 cup of dry red wine to deglaze the pan, using your wooden spoon to scrape up all the flavorful browned bits (fond). Let the wine simmer and reduce by half, about 1 to 2 minutes.

Add the grated zucchini, 14 oz of crushed tomatoes, 1 teaspoon of balsamic vinegar, and return the browned beef along with any accumulated juices to the pan. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 12 minutes to let the flavors meld.

While the sauce is simmering, drop the 8 oz of dry rigatoni pasta into the boiling water. Cook according to package instructions until al dente (about 10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Remove the lid from the sauce and stir in the 1/4 cup of chopped fresh basil. Add the drained pasta directly to the skillet with the ragu. Toss to coat, adding 2 to 4 tablespoons of the reserved pasta cooking water to create a glossy, cohesive sauce.

Divide the pasta and ragu among three warm bowls. Top each serving with the grated Parmigiano-Reggiano cheese and serve immediately.