Beef and Roasted Red Pepper Ragout
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beef and Roasted Red Pepper Ragout

Beef and Roasted Red Pepper Ragout

with Spaghetti

This twist on the classic spaghetti bolognese is a winner! The ragout is packed with tender ground beef and tons of flavour! Topped with a fresh sprinkling of parmesan, this dish will have everyone in your home going back for more!

Allergens:
Sulphites
Wheat
Milk

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
DifficultyMedium

Ingredients

/ serving 4 people

500 g

Ground Beef

113 g

Mirepoix

170 mL

Roasted Peppers

1 tbsp

Italian Seasoning

(Contains Sulphites)

2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

340 g

Spaghetti

(Contains Wheat)

1 unit

Beef Broth Concentrate

12 g

Garlic

½ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

sideBannerName

Nutrition Values

Energy (kJ)0 kJ
Calories720 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate79 g
Sugar9 g
Dietary Fiber3 g
Protein43 g
Cholesterol90 mg
Sodium660 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.

Instructions

COOK SPAGHETTI
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add spaghetti to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot.

COOK VEGGIES
2

While spaghetti cooks, peel, then mince or grate the garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then mirepoix and garlic. Cook, stirring occasionally, until mirepoix has softened, 3-4 min. Season with salt and pepper.

COOK BEEF
3

Add the beef and Italian seasoning to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains and is cooked through, 4-5 min.** Season with salt and pepper. Add the tomato sauce. Cook, stirring often, until fragrant, 1 min.

PREP ROASTED BELL PEPPERS
4

While beef cooks, drain the roasted bell peppers. Roughly chop.

FINISH SAUCE
5

Add the crushed tomatoes, broth concentrate, 1/4 tsp sugar and 1/2 cup water to the pan. Reduce heat to medium-low. Add roasted red peppers. Cook, stirring occasionally, until slightly thickened, 5-6 min. Season with salt and pepper.

FINISH AND SERVE
6

Pour sauce from the pan over the spaghetti in the large pot. Divide roasted red pepper beef ragout and spaghetti between plates. Sprinkle over the Parmesan cheese.