Summer Ragu with Zucchini, Ricotta and Mint
Serves 3030 mins prep40 mins cook
What makes this a summer ragu you ask? It’s a ragu that’s comprised of 75 percent vegetables making it much lighter than your average meat sauce. You’ll develop most of the flavor of this recipe by searing the zucchini over high heat and establishing some good caramelization. Ground pork (or chicken!!) get stirred in gently towards the end to give some body and depth of flavor without overpowering. I’ve called for ¾ pound of pasta here, not to be a nuisance, but because it tips the ratio of ragu to pasta in favor of the ragu which makes for a lighter dish over all.
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