Beef and Roasted Pepper Ragù
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beef and Roasted Pepper Ragù

Beef and Roasted Pepper Ragù

with Spaghetti

This twist on classic 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!

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

1 unit

Sweet Bell Pepper

1 tbsp

Italian Seasoning

1 unit

Crushed Tomatoes with Garlic and Onion

170 g


(Contains Wheat)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

1 unit

Beef Broth Concentrate

2 tbsp

Tomato Sauce Base

1 tsp

Garlic Salt

Not included in your delivery

¼ tsp


½ tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories830 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber10 g
Protein50 g
Cholesterol75 mg
Sodium2110 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium450 mg
Iron8 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
Large Non-Stick Pan
Baking Sheet


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 the 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 salt 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 1/4 tsp (1/2 tsp) garlic salt and pepper.

Make sauce

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.

Finish and serve

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.