Beef and Roasted Red Pepper Ragu
with Spaghetti
This twist on classic spaghetti bolognese is packed with tender ground beef and tons of herby, garlicky flavour, all topped with a fresh sprinkling of Parmesan. It'll 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.
Ingredients
250 g
Ground Beef
113 g
Mirepoix
170 mL
Roasted Peppers
1 tbsp
Italian Seasoning
2 tbsp
Tomato Sauce Base
370 mL
Crushed Tomatoes
170 g
Spaghetti
(Contains Wheat)
1 unit
Beef Broth Concentrate
3 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
Meanwhile, 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 softens, 3-4 min. Season with salt and pepper.
Add beef to the pan with veggies. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan. Season beef with salt and pepper. Add tomato sauce base and Italian Seasoning. Cook, stirring often, until fragrant, 1 min.
Meanwhile, drain, then roughly chop roasted red peppers.
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.
Add sauce to the pot with spaghetti. Season with salt and pepper, then toss to coat. Divide roasted red pepper beef ragu and spaghetti between plates. Sprinkle Parmesan over top. Sprinkle with chili flakes, if desired.
