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! Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites) • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide)
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Bell Pepper
1 unit(s)
Italian Seasoning
4.3 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Spaghetti
170 g
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
4 g
Beef Broth Concentrate
1 unit(s)
Tomato Sauce Base
2 tbsp
Garlic Salt
2 g
Salt
0.13 tsp
Sugar
0.25 tsp
Oil
0.5 tbsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Drain and return spaghetti to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 14-15 min, stirring halfway through, until tender.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add beef to the dry pan.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- 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 for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, broth concentrate and 1/4 tsp (1/2 tsp) sugar.
- Reduce heat to medium-low.
- Add roasted peppers. Cook for 5-6 min, stirring occasionally, until sauce thickens slightly. 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 spaghetti between plates.
- Sprinkle Parmesan over top.
- Sprinkle with chili flakes, if you like.
770
kcal
Calories
26
g
Fat
10
g
Saturated Fat
93
g
Carbohydrate
17
g
Sugar
9
g
Dietary Fiber
43
g
Protein
85
mg
Cholesterol
1240
mg
Sodium
0.5
g
Trans Fat
1550
mg
Potassium
250
mg
Calcium
7.5
mg
Iron
