Beef and Roasted Pepper Ragu
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Beef and Roasted Pepper Ragu

Beef and Roasted Pepper Ragu

with Spaghetti

This twist on classic spaghetti bolognese is packed with tender ground beef and tons of herby, garlicky flavour, all topped with a fresh sprinkling of Parmesan. It'll have everyone in your home going back for more!

Easy Clean-up
Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

160 g

Sweet Bell Pepper

1 tbsp

Italian Seasoning

1 unit

Crushed Tomatoes

170 g


(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

1 unit

Beef Broth Concentrate

2 tbsp

Tomato Sauce Base

¾ tsp

Garlic Salt

Not included in your delivery

¼ tsp


½ tbsp


0.13 tsp


0.06 tsp



Nutrition Values

/ per serving
Calories770 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber10 g
Protein45 g
Cholesterol75 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan


Cook spaghetti

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 same pot, off heat.

Prep and roast peppers

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 1/4 tsp garlic salt (1/2 tsp) and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.

Cook beef

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 1/2 tsp garlic salt (1 tsp) and pepper.

Make sauce

Add tomato sauce base and Italian Seasoning to the 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 red peppers. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Season with salt and pepper.

Finish and serve

Add sauce to the pot with spaghetti. Season with salt and pepper, then toss to coat. Divide beef ragu and spaghetti between plates. Sprinkle Parmesan over top. Sprinkle with chili flakes, if desired.