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Tomato Garlic Beef Spaghetti

Tomato Garlic Beef Spaghetti

with Sweet Peppers

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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!

Tags:Quick Prep
Allergens:Wheat/BléSoy/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)

160 g

Sweet Bell Pepper

200 g

Zucchini

1 tbsp

Italian Seasoning

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

¼ cup

Parmesan Cheese, grated

(ContainsMilk/Lait)

370 mL

Crushed Tomatoes

2 tbsp

Garlic Puree

56 g

Red Onion, chopped

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate96 g
Sugar20 g
Dietary Fiber11 g
Protein45 g
Cholesterol80 mg
Sodium950 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Colander
Slotted Spoon
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

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.

6

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.