HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef And Roasted Red Pepper Ragout
topBanner
Beef and Roasted Red Pepper Ragout

Beef and Roasted Red Pepper Ragout

with Spaghetti

Read more

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!

Tags:QuickEasy Clean-upFamily
Allergens:Wheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

113 g

Mirepoix

170 mL

Roasted Red Peppers

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

170 g

Spaghetti

(ContainsWheat/Blé)

1 unit

Beef Broth Concentrate

6 g

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Sugar*

tbsp

Oil*

tsp

Salt and Pepper*

tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate91 g
Sugar15 g
Dietary Fiber6 g
Protein44 g
Cholesterol85 mg
Sodium830 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
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 spaghetti to the 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 (dbl for 4 ppl), 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 beef 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 1/4 cup water (dbl both for 4 ppl) 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 and toss together. Divide roasted red pepper beef ragout between plates. Sprinkle Parmesan over top.