Beef and Roasted Pepper Ragù
with Spaghetti
This twist on classic spaghetti bolognese is packed with tender ground beef and tons of herby, garlicky flavour, all topped with a sprinkling of fresh Parmesan. It'll have everyone in your home going back for more!
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
1 unit(s)
Sweet Bell Pepper
1 tbsp
Italian Seasoning
1 unit(s)
Crushed Tomatoes with Garlic and Onion
170 g
Spaghetti
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
1 unit(s)
Beef Broth Concentrate
2 tbsp
Tomato Sauce Base
1 tsp
Garlic Salt
Not included in your delivery
¼ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. 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. Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return spaghetti to the same pot, off heat.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan.Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Add tomato sauce base and Italian Seasoning to the same pan. Cook, stirring often, until fragrant, 1 min.Add crushed tomatoes, broth concentrate and 1/4 tsp (1/2 tsp) sugar. Reduce heat to medium-low. Add roasted peppers. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Season with salt and pepper.
Add sauce to the pot with spaghetti. Season with salt and pepper, then toss to coat. Divide beef-pepper ragù and spaghetti between plates. Sprinkle Parmesan over top. Sprinkle with chili flakes, if desired.
