We've figured out the secret to adding oomph to a simple meat sauce – a splash of soy! The saltiness is a subtle but tasty addition to succulent ground beef, aromatic Italian seasoning and juicy tomatoes. This colourful and flavour-packed dish is 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.
Sweet Bell Pepper
Soy Sauce(ContainsWheat/Blé, Soy/Soja)
Parmesan Cheese, grated(ContainsMilk/Lait)
Red Onion, chopped
Before starting, wash and dry all produce. 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. While water comes to a boil, cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Increase heat to medium-high. Add beef and garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
While beef cooks, 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.
When beef is done, remove the pan from heat. Using a slotted spoon, transfer beef to a medium bowl. Reserve 1/2 tbsp fat (dbl for 4 ppl) in the pan, discarding remaining. Heat the pan with reserved fat over medium. When hot, add peppers and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper.
Add beef, crushed tomatoes, soy sauce and Italian Seasoning to the pan with veggies. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 7-8 min.
Add sauce to the pot with spaghetti. Season with salt and pepper, then toss to coat. Divide tomato garlic beef spaghetti between bowls, then sprinkle Parmesan over top.