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Simple Beef and Pork Ragu

Simple Beef and Pork Ragu

with Spinach and Roasted Sweet Peppers

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Beef and pork are a traditional duo in Italian cooking. Tonight, this twosome is also paired with sweet roasted peppers and a rich ragu sauce to create a restaurant-worthy plate of pasta.

Tags:Family FriendlyQuick Prep

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef and Pork Mix

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes with Garlic and Onion

170 g



56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded


1 tbsp

Balsamic Vinegar


1 unit

Beef Broth Concentrate

Not included in your delivery

1 tsp


1.5 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate91 g
Sugar21 g
Dietary Fiber9 g
Protein44 g
Cholesterol75 mg
Sodium1460 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups warm water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. Add peppers and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast peppers in middle of the oven, stirring halfway through, until tender, 14-16 min.


Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season meat with salt and pepper.


Meanwhile, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.


Add crushed tomatoes, broth concentrate, vinegar and 1 tsp sugar (dbl for 4 ppl) to the pan with meat. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 6-8 min.


Add roasted peppers, spinach, ragu sauce and reserved pasta water to the pot with spaghetti. Stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste.


Divide spaghetti between bowls.Sprinkle Parmesan over top.