avec spaghettis
Cette version réinventée du spaghetti à la sauce bolognaise classique saura vous plaire! Garni d’un peu de parmesan frais, le ragoût riche en saveurs regorge de bœuf haché. Toute la famille en redemandera!
Allergens
Utensils
Tags
Bœuf haché
250 g
Mirepoix
113 g
Poivrons rôtis
170 mL
Assaisonnement italien
2 tbsp
Tomato Sauce
2 tbsp
Tomates broyées
370 mL
Spaghettis
170 g
Concentré de bouillon de bœuf
2 unit
Ail
6 g
Fromage Parmesan
0.25 cup
Sucre
0.25 tsp
Huile
1 tbsp
Sel et Poivre
0.25 tsp
Sel
2 tsp
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add spaghetti to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot.
While spaghetti cooks, peel, then mince or grate the garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and garlic. Cook, stirring occasionally, until mirepoix has softened, 3-4 min. Season with salt and pepper.
Add the beef and Italian Seasoning to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains and beef is cooked through, 4-5 min.\*\* Season with salt and pepper. Add the tomato sauce. Cook, stirring often, until fragrant, 1 min.
While beef cooks, drain the roasted bell peppers. Roughly chop.
Add the crushed tomatoes, broth concentrate, 1/4 tsp sugar and 1/4 cup water (dbl both for 4 ppl) to the pan. Reduce heat to medium-low. Add roasted red peppers. Cook, stirring occasionally, until slightly thickened, 5-6 min. Season with salt and pepper.
Pour sauce from the pan over the spaghetti in the large pot. Divide roasted red pepper beef ragout and spaghetti between plates. Sprinkle Parmesan over top.
3389
kJ
Energy (kJ)
810
kcal
Calories
28
g
Fat
9
g
Saturated Fat
99
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
42
g
Protein
80
mg
Cholesterol
1050
mg
Sodium
avec épinards et parmesan
