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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!

Allergens:Wheat/BléSulphites/SulfiteSoy/SojaMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

170 g

Spaghetti

(ContainsWheat/Blé)

200 g

Zucchini

160 g

Sweet Bell Pepper

50 g

Shallot

6 g

Garlic

1 box

Tomato Passata

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

1 tbsp

Soy Sauce

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

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Strainer
Slotted Spoon
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

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.

6

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.