Beef and Roasted Red Pepper Ragu
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Beef and Roasted Red Pepper Ragu

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!

Tags:
Family Friendly
Allergens:
Wheat
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories800 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber10 g
Protein44 g
Cholesterol85 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Colander
•Measuring Cups
•Measuring Spoons
•Large Non-Stick Pan

Cooking Steps

Cook spaghetti
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.

Cook veggies
2

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.

Cook beef
3

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.

Prep roasted peppers
4

Meanwhile, drain, then roughly chop roasted red peppers.

Make sauce
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.

Finish and serve
6

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.