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Tomato-Garlic Beef Spaghetti
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Tomato-Garlic Beef Spaghetti

Tomato-Garlic Beef Spaghetti

with Sweet Peppers

We've figured out the secret to adding oomph to a simple meat sauce – beef stock powder! The saltiness is a subtle but tasty addition to succulent ground beef, aromatic Italian seasoning and juicy tomatoes.

Tags:
Quick Prep
Allergens:
Wheat
Soy
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

170 g

Spaghetti

(Contains Wheat)

160 g

Sweet Bell Pepper

200 g

Zucchini

56 g

Yellow Onion

1 tbsp

Italian Seasoning

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

370 mL

Crushed Tomatoes

¼ cup

Parmesan Cheese, grated

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

0.06 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories750 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate96 g
Sugar23 g
Dietary Fiber11 g
Protein44 g
Cholesterol80 mg
Sodium1630 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

Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Colander

Instructions

Prep
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, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).

Cook beef
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. Carefully discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.

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

Cook spaghetti
4

Meanwhile, 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.

Make sauce
5

Meanwhile, add beef mixture, crushed tomatoes and stock powder 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.

Finish and serve
6

Add spaghetti to the pan with sauce, then toss to coat. (NOTE: For 4 ppl, add sauce to the pot with spaghetti, then toss to coat.) Divide tomato-garlic beef spaghetti between bowls, then sprinkle Parmesan over top.