HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef And Roasted Red Pepper Ragout
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:Easy Clean-upFamily Friendly

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

113 g


170 mL

Roasted Red Peppers

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce Base

370 mL

Crushed Tomatoes

170 g



2 unit

Beef Broth Concentrate

6 g


¼ cup

Parmesan Cheese, shredded


Not included in your delivery

¼ tsp


1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber9 g
Protein44 g
Cholesterol85 mg
Sodium1090 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.