Beef Ragù With Zucchini Fettucine

• 1 tbsp. olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 stick celery, finely chopped
• 2 garlic cloves, minced
• 12 oz. extra-lean ground beef
• 2 tbsp. tomato paste
• 1/2 cup red wine
• 14 oz. chopped tomatoes in natural juice
• 1 tsp dried oregano
• 4 small zucchini

1. Heat the oil in a large saucepan or frying pan with deep sides, and cook the onion, carrot, celery, and garlic over medium-high heat for 12-15 minutes, stirring occasionally until softened.
2. Add the meat, and cook for 3-4 minutes, until browned all over; stir in the tomato paste, and cook for 1-2 minutes. Pour in the wine, and cook until evaporated; add the chopped tomatoes, oregano, and 2/3 cup water. Season with salt and pepper; lower the heat, cover, and simmer gently for 30-40 minutes, stirring occasionally and adding more water if it seems dry, until the ragu is rich and thick.
3. Cut the zucchini into fettucine-style ribbons using a spiralizer, or cut into thin strips using a julienne-style peeler. Drop into a pan of salted, boiling water, and cook for 2 minutes, until just tender. Drain well, and heap into serving bowls. Top with the ragu, and serve immediately.
4. Smart tip: This makes four portions of ragu, so it can either feed the whole family or be divided into portions to refrigerate or freeze for future fast-day meals.

olive oil, onion, carrot, celery, garlic, extralean ground beef, tomato paste, red wine, tomatoes, oregano, zucchini

Taken from www.myrecipes.com/recipe/beef-ragu-zucchini-fettucine (may not work)