avec spaghettis
Cette version réinventée de la sauce bolognaise classique saura vous plaire! Garni de parmesan frais, le ragoût riche en saveurs herbacées et aillées regorge de bœuf haché tendre. Toute la famille en redemandera!
Allergens
Utensils
Tags
Bœuf haché
250 g
Poivron
1 unit(s)
Assaisonnement italien
1 tbsp
Tomates broyées à l'ail et aux oignons
1 unit(s)
Spaghettis
170 g
Parmesan, râpé grossièrement
0.25 cup
Sucre
0.25 tsp
Huile
0.5 tbsp
Poivre
0.125 tsp
Sel
0.25 tsp
Flocons de piment
1 tsp
Concentré de bouillon de bœuf
1 unit(s)
Base de sauce tomate
2 tbsp
Sel d'ail
1 tsp
Before starting, preheat the oven to 450˚F. 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. 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 coat. 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 same 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 peppers. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Season with salt and pepper.
Add sauce to the pot with spaghetti. Season with salt and pepper, then toss to coat. Divide beef-pepper ragù and spaghetti between plates. Sprinkle Parmesan over top. Sprinkle with chili flakes, if desired.
780
kcal
Calories
27
g
Fat
10
g
Saturated Fat
92
g
Carbohydrate
19
g
Sugar
10
g
Dietary Fiber
45
g
Protein
75
mg
Cholesterol
2010
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
300
mg
Calcium
8
mg
Iron
avec écrasé de pommes de terre et brocoli à l'ail
