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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 sauce! 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/SojaSulphites/SulfiteMilk/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

56 g

Red Onion, chopped

1 tbsp

Italian Seasoning

1 tbsp

Soy Sauce

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

370 mL

Crushed Tomatoes

¼ cup

Parmesan Cheese, grated

(ContainsMilk/Lait)

2 tbsp

Garlic Puree

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate96 g
Sugar21 g
Dietary Fiber11 g
Protein44 g
Cholesterol80 mg
Sodium850 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Colander
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. Meanwhile, 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-high heat. When hot, add beef to the dry pan. Break up beef into smaller pieces, then add onions. Cook, stirring occasionally, until no pink remains in beef, 4-5 min.** When beef is done, remove the pan from heat. Using a slotted spoon, transfer beef mixture to a plate. Reserve 1/2 tbsp fat (dbl for 4 ppl) in the pan, discarding remaining.

3

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. Add garlic puree and Italian Seasoning. Season with salt and pepper. Cook, stirring often, until fragrant, 1 min.

4

Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

5

Meanwhile, add beef mixture, crushed tomatoes and soy sauce to the pan with veggies. Bring to a boil. Once boiling, 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, to taste, then toss to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired!) Divide tomato garlic beef spaghetti between bowls, then sprinkle Parmesan over top.