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Tomato Garlic Beef Spaghetti
with Sweet Pepper and Zucchini
We've figured out the secret to adding oomph to a simple meat sauce – a splash of soy sauce! The saltiness is a subtle but tasty addition to the succulent ground beef, aromatic Italian seasoning and juicy tomatoes. It's a colourful and flavourful dish that's perfect for a night in!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Spaghetti
(Contains Wheat)
200 g
Zucchini
160 g
Sweet Bell Pepper
50 g
Shallot
6 g
Garlic
1 box
Tomato Passata
1 tbsp
Italian Seasoning
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. (NOTE: Use same for 4 ppl.) Meanwhile, cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/2-inch pieces. Peel, then finely chop shallots into 1/4-inch pieces. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 3-4 min. Increase the heat to medium-high. Add beef and garlic. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
While beef cooks, add spaghetti to the pot with boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain spaghetti and return to the same pot. Set aside, off heat.
When beef is done, remove the pan from heat. Using a slotted spoon, transfer beef to a medium bowl. Drain all but 1/2 tbsp excess fat (dbl for 4 ppl) from the pan. Heat the same pan (with excess fat) over medium heat. When hot, add zucchini and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper.
Add cooked beef, passata, soy sauce and Italian seasoning to the pan. Reduce the heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min.
Add beef sauce to the pot with spaghetti. Season with salt and pepper, then toss together to coat. Divide tomato garlic spaghetti between bowls and sprinkle over Parmesan.
