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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 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
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 Base

370 mL

Crushed Tomatoes

170 g

Spaghetti

(ContainsWheat/Blé)

1 unit

Beef Broth Concentrate

2 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber9 g
Protein44 g
Cholesterol85 mg
Sodium910 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
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 (use same for 4 ppl). Cover and bring to a boil over high heat. Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return spaghetti to same pot, off heat.

2

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.

3

Add 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 tomato sauce base and Italian Seasoning. Cook, stirring often, until fragrant, 1 min.

4

While beef cooks, drain, then roughly chop roasted red peppers.

5

Add crushed tomatoes, broth concentrate and 1/4 tsp sugar (dbl for 4 ppl) to the pan with beef and veggies. Reduce heat to medium-low. Add roasted red peppers. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Season with salt and pepper.

6

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.