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Italian Recipes
Beef and Roasted Red Pepper Ragout

Beef and Roasted Red Pepper Ragout

with Spaghetti

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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/SulfiteWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

113 g

Mirepoix

170 mL

Roasted Red Peppers

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

340 g

Spaghetti

(ContainsWheat/Blé)

1 unit

Beef Broth Concentrate

12 g

Garlic

½ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories720 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate79 g
Sugar9 g
Dietary Fiber3 g
Protein43 g
Cholesterol90 mg
Sodium660 mg
Instructionsarrow up iconarrow up icon
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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.

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.

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.

4

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

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.

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.