avec spaghettis
Cette réinvention 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
1 tbsp
Tomato Sauce
2 tbsp
Tomates broyées
370 mL
Spaghettis
170 g
Concentré de bouillon de bœuf
1 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 in 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, 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 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 1/2 cup water 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 over the Parmesan cheese.
3305
kJ
Energy (kJ)
790
kcal
Calories
32
g
Fat
13
g
Saturated Fat
81
g
Carbohydrate
10
g
Sugar
4
g
Dietary Fiber
45
g
Protein
110
mg
Cholesterol
690
mg
Sodium
