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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Roasted Red Peppers
Tomato Sauce Base
Beef Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
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, off heat.
While spaghetti cooks, peel, then mince or grate 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.
Add the beef to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat, reserving 1/2 tbsp fat (dbl for 4 ppl) in the pan. Season with salt and pepper. Add the tomato sauce base and Italian Seasoning. Cook, stirring often, until fragrant, 1 min.
While beef cooks, drain the roasted red peppers. Roughly chop.
Add 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.
Add sauce to the pot with spaghetti. Season with salt and pepper, then toss to coat. Divide roasted red pepper beef ragout and spaghetti between plates. Sprinkle Parmesan over top.