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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!

Tags:QuickEasy Clean-upFamily Friendly
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

2 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce

370 mL

Crushed Tomatoes

170 g

Spaghetti

(ContainsWheat/Blé)

2 unit

Beef Broth Concentrate

6 g

Garlic

¼ 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
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate99 g
Sugar22 g
Dietary Fiber6 g
Protein42 g
Cholesterol80 mg
Sodium1050 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Strainer
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 to 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 (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. Divide roasted red pepper beef ragout and spaghetti between plates. Sprinkle Parmesan over top.