avec spaghettis
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 (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, 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 flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Bœuf haché
250 g
Poivron
1 unit(s)
Assaisonnement italien
4.3 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Spaghettis
170 g
Parmesan, râpé grossièrement
0.25 cup
Flocons de piment
4 g
Concentré de bouillon de bœuf
1 unit(s)
Base de sauce tomate
2 tbsp
Sel d'ail
2 g
Sel
0.13 tsp
Sucre
0.25 tsp
Huile
0.5 tbsp
Poivre
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.
800
kcal
Calories
29
g
Fat
11
g
Saturated Fat
94
g
Carbohydrate
18
g
Sugar
10
g
Dietary Fiber
43
g
Protein
90
mg
Cholesterol
1240
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
7
mg
Iron
avec petites tomates, maïs et échalotes frites
avec tomates éclatées et épinards