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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
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
170 g
Spaghetti
(Contains Wheat)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
1 unit(s)
Beef Broth Concentrate
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 and 1/2 tbsp (1 tbsp) Italian Seasoning 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 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.
