Double 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 sprinkling of fresh Parmesan. It'll 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
500 g
Ground Beef
1 unit(s)
Sweet Bell Pepper
1 tbsp
Italian Seasoning
(May contain traces of: Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
170 g
Spaghetti
(Contains: Wheat, Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tsp
Chili Flakes
(May contain traces of: Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
1 unit(s)
Beef Broth Concentrate
2 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Fish, Egg, Crustaceans, Gluten)
1 tsp
Garlic Salt
(May contain traces of: Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add beef to the dry pan.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add tomato sauce base and Italian Seasoning to the pan. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, broth concentrate and 1/4 tsp (1/2 tsp) sugar.
- Reduce heat to medium-low.
- Add roasted red peppers. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Season with 1/4 tsp (1/2 tsp) garlic 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.
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.
