HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTomato Garlic Beef Spaghetti
Tomato Garlic Beef Spaghetti

Tomato Garlic Beef Spaghetti

with Sweet Pepper and Zucchini

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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 that's perfect for a night in!


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

170 g



200 g


160 g

Sweet Bell Pepper

50 g


6 g


1 box

Tomato Passata

1 tbsp

Italian Seasoning


1 tbsp

Soy Sauce

(ContainsWheat/Blé, Sulphites/Sulfite, Soy/Soja)

¼ cup

Parmesan Cheese


Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber6 g
Protein43 g
Cholesterol90 mg
Sodium820 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. (NOTE: Use same for 4 ppl.) Meanwhile, cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/2-inch pieces. Peel, then finely chop shallots into 1/4-inch pieces. Peel, then mince or grate garlic.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 3-4 min. Increase the heat to medium-high. Add beef and garlic. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**


While beef cooks, add spaghetti to the pot with boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain spaghetti and return to the same pot. Set aside, off heat.


When beef is done, remove the pan from heat. Using a slotted spoon, transfer beef to a medium bowl. Drain all but 1/2 tbsp excess fat (dbl for 4 ppl) from the pan. Heat the same pan (with excess fat) over medium heat. When hot, add zucchini and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper.


Add cooked beef, passata, soy sauce and Italian seasoning to the pan. Reduce the heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min.


Add beef sauce to the pot with spaghetti. Season with salt and pepper, then toss together to coat. Divide tomato garlic spaghetti between bowls and sprinkle over Parmesan.