with Spaghetti
This twist on classic spaghetti bolognese is packed with tender ground beef and tons of herby, garlicky flavour, all topped with a sprinkling of fresh Parmesan. It'll have everyone in your home going back for more!
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Bell Pepper
1 unit(s)
Italian Seasoning
1 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Spaghetti
170 g
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
1 tsp
Beef Broth Concentrate
1 unit(s)
Tomato Sauce Base
2 tbsp
Garlic Salt
1 tsp
Salt
0.13 tsp
Sugar
0.25 tsp
Oil
0.5 tbsp
Pepper
0.25 tsp
- 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.
- 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.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add beef to the dry pan.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add tomato sauce base and Italian Seasoning to the pan. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, broth concentrate and 1/4 tsp (1/2 tsp) sugar.
- Reduce heat to medium-low.
- Add roasted red peppers. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add sauce to the pot with spaghetti. Season with salt and pepper, then toss to coat.
- Divide roasted red pepper beef ragu and spaghetti between plates.
- Sprinkle Parmesan over top.
- Sprinkle with chili flakes, if desired.
780
kcal
Calories
27
g
Fat
10
g
Saturated Fat
94
g
Carbohydrate
18
g
Sugar
10
g
Dietary Fiber
44
g
Protein
85
mg
Cholesterol
1520
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
250
mg
Calcium
7.5
mg
Iron
