Hearty Bolognese Pasta

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve tomatoes.

Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef, garlic puree and Italian Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Add zucchini. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.

Add tomatoes, vinegar and 1/4 cup pasta water (dbl for 4 ppl) to beef mixture. (TIP: For a looser consistency, add more pasta water, 1 tbsp at a time!) Cook, stirring occasionally, until sauce thickens, 1-2 min.

Add spaghetti, pesto, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the pan with sauce. Remove the pan from heat. Toss to coat spaghetti. Season with salt and pepper, to taste.

Divide Bolognese between bowls. Sprinkle remaining Parmesan over top.