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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!


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

Preparation Time30 minutes
Cooking difficultyLevel 2

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

113 g


170 mL

Roasted Red Peppers

1 tbsp

Italian Seasoning


2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

340 g



1 unit

Beef Broth Concentrate

12 g


½ cup

Parmesan Cheese


Not included in your delivery

¼ tsp


1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


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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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.


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.


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.


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


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.


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.