Beef and Roasted Red Pepper Ragout
with Spaghetti
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
113 g
Mirepoix
170 mL
Roasted Peppers
4.3 g
Italian Seasoning
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
2 tbsp
Tomato Sauce
370 mL
Crushed Tomatoes
170 g
Spaghetti
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
Not included in your delivery
tbsp
Oil*
tsp
Salt*
tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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 pasta to same pot.
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, then mirepoix and garlic. Cook, stirring occasionally, until mirepoix has softened, 3-4 min. Season with salt and pepper.
Add the beef and Italian seasoning to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains and is cooked through, 4-5 min.** Season with salt and pepper. Add the tomato sauce. Cook, stirring often, until fragrant, 1 min.
While beef cooks, drain the roasted bell peppers. Roughly chop.
Add the crushed tomatoes, broth concentrate, 1/4 tsp sugar and 1/2 cup water 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.
Pour sauce from the pan over the spaghetti in the large pot. Divide roasted red pepper beef ragout and spaghetti between plates. Sprinkle over the Parmesan cheese.
