Tomato Garlic Beef Spaghetti
with Sweet Bell Pepper and Zucchini
We've figured out the secret to adding oomph to a simple meat sauce – a splash of soy sauce! The saltiness is a subtle but tasty addition to the succulent ground beef, aromatic Italian seasoning and juicy tomatoes. It's a colourful and flavourful dish perfect for a night in!
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
454 g
Ground Beef
340 g
Spaghetti
(Contains: Wheat)
200 g
Zucchini
320 g
Sweet Bell Pepper
100 g
Shallot
12 g
Garlic
2 box
Tomato Passata
2 tbsp
Italian Seasoning
(Contains: Sulphites)
2 tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy)
½ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 400°F and wash and dry all produce. Add 10 cups hot water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Meanwhile, cut zucchini into 1/4-inch rounds. Core, then cut peppers into 1/2-inch pieces. Toss peppers and zucchini with 2 tbsp oil on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until tender, 12-14 min.
While veggies roast, peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
While beef cooks, add spaghetti to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain and return to the same pot. Set aside. When beef is done, remove pan from heat. Using a slotted spoon, transfer beef to a medium bowl. Reserve 1 tbsp excess fat from pan and discard remaining fat.
Heat the same pan (with excess fat) over medium heat. When hot, add shallot and garlic. Cook, stirring often, until shallot softens, 1-2 min. Add cooked beef, passata, soy sauce and Italian seasoning. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min.
Add sauce and roasted veggies to the pot with spaghetti. Season with salt and pepper, then toss together. Divide tomato garlic beef spaghetti between bowls. Sprinkle over Parmesan.
