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

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



160 g

Sweet Bell Pepper

200 g


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


2 tbsp

Garlic Puree

Not included in your delivery

0.13 tsp


0.13 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.