Roasted Red Pepper and Veggie-Loaded Spaghetti Bolognese
Indulge in this hearty yet light spaghetti bolognese, which features a delightful twist with roasted red bell peppers. Packed with flavor and nutrients, this dish combines extra lean ground beef with a medley of vibrant vegetables including zucchini, mushrooms, and bell peppers. The secret lies in the roasted red peppers, which add a sweet, smoky depth to the sauce that’s simply irresistible. Perfect for family dinners or meal prep, this vibrant spaghetti dish will quickly become a favorite at your dinner table!
14
Servings
300
Calories
19
Ingredients
Ingredients
extra lean ground beef
1 1/2 lbs (browned and crumbled)
cooking spray
as needed (for coating the pot)
diced onions
1 1/2 cups (fresh)
diced green bell peppers
1 1/2 cups (fresh)
diced red bell pepper
1 cup (fresh)
sliced mushrooms
1 1/2 cups (fresh)
minced garlic
3 cloves (fresh)
shredded zucchini
2 cups (about 2 large zucchini, shredded)
dried oregano
1 teaspoon (dry)
dried basil
1 teaspoon (dry)
salt
1/2 teaspoon (to taste)
black pepper
1/2 teaspoon (to taste)
crushed red pepper flakes
1/4 teaspoon (optional for heat)
sugar
1/4 cup (to balance acidity)
crushed tomatoes
56 ounces (2 cans, undrained)
stewed tomatoes
14 1/2 ounces (1 can, undrained)
tomato paste
12 ounces (1 can)
roasted red peppers
7 ounces (undrained, from a bottle)
hot cooked spaghetti
14 cups (about 1 3/4 pounds uncooked pasta)
Instructions
1
In a large Dutch oven over medium-high heat, cook the extra lean ground beef until browned, approximately 5-7 minutes. Use a wooden spoon to crumble the meat as it cooks. Drain excess fat and set the beef aside.
2
Wipe out the pot with a paper towel and coat it lightly with cooking spray. Return the pot to medium-high heat.
3
Add the diced onions, green bell peppers, diced red bell pepper, sliced mushrooms, and minced garlic to the pan. Sauté for about 5 minutes until the vegetables are tender and fragrant.
4
Stir in the shredded zucchini and continue to sauté for another 5 minutes, stirring occasionally. Drain any excess liquid from the vegetables.
5
Return the browned beef to the pot and mix in the dried oregano, salt, black pepper, and crushed red pepper flakes. Cook for an additional 5 minutes, allowing the flavors to meld.
6
Incorporate the sugar, undrained crushed tomatoes, undrained stewed tomatoes, tomato paste, and the jar of roasted red bell peppers into the mixture. Stir well to combine.
7
Bring the sauce to a boil, then reduce the heat to low. Simmer uncovered for about 1 hour, stirring occasionally, until the sauce thickens to your desired consistency.
8
Serve the savory meat sauce over 14 cups of hot cooked spaghetti, garnishing with fresh herbs or grated cheese if desired.
Nutrition Information
9g
Fat
39g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Roasted Red Pepper and Veggie-Loaded Spaghetti Bolognese?
This recipe is a hearty yet light spaghetti bolognese featuring extra lean ground beef, roasted red peppers, and a variety of vegetables like zucchini and mushrooms.
How many servings does this recipe provide?
This recipe makes 14 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What are the primary proteins in this dish?
The primary protein source is 1 1/2 lbs of extra lean ground beef, providing 15g of protein per serving.
What vegetables are included in this bolognese?
The sauce includes onions, green bell peppers, red bell peppers, mushrooms, garlic, shredded zucchini, and roasted red peppers.
How much fat is in one serving?
Each serving contains 9g of fat.
How many carbohydrates are in a serving?
There are 39g of carbohydrates per serving.
How long does the beef take to brown?
The extra lean ground beef takes approximately 5-7 minutes to brown and crumble.
Do I need to drain the ground beef?
Yes, you should drain the excess fat from the beef after browning it.
How much zucchini is required?
The recipe calls for 2 cups of shredded zucchini, which is roughly 2 large zucchinis.
How long should the sauce simmer?
The sauce should simmer uncovered for about 1 hour until it reaches your desired consistency.
Do I drain the canned tomatoes?
No, you should use the crushed tomatoes and stewed tomatoes undrained.
What spices are used in the sauce?
The recipe uses dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes.
Is there any sugar in the recipe?
Yes, 1/4 cup of sugar is added to help balance the acidity of the tomatoes.
How much pasta do I need?
You will need 14 cups of hot cooked spaghetti, which is about 1 3/4 pounds of uncooked pasta.
How many garlic cloves should I use?
The recipe requires 3 cloves of minced garlic.
What size can of tomato paste is needed?
One 12-ounce can of tomato paste is required.
What is the quantity of roasted red peppers?
You should use one 7-ounce jar of roasted red peppers, undrained.
Is this recipe suitable for meal prep?
Yes, this dish is described as perfect for family dinners or meal prep.
What type of pot is recommended for cooking?
A large Dutch oven is recommended for preparing the sauce.
How long do the vegetables need to sauté?
The onions, peppers, mushrooms, and garlic sauté for 5 minutes, followed by another 5 minutes after adding the zucchini.
Should I drain the liquid from the vegetables?
Yes, you should drain any excess liquid from the vegetables after they have finished sautéing with the zucchini.
Is this dish spicy?
It includes 1/4 teaspoon of crushed red pepper flakes for a touch of optional heat.
What makes the sauce sweet and smoky?
The addition of a jar of roasted red bell peppers adds a sweet, smoky depth to the sauce.
What are the suggested garnishes?
You can garnish the dish with fresh herbs or grated cheese if desired.
How many total ingredients are in this recipe?
There are 19 ingredients in total.
What is the quantity of crushed tomatoes needed?
You need 56 ounces of crushed tomatoes, which is typically 2 cans.
What is the quantity of stewed tomatoes needed?
You need one 14 1/2-ounce can of stewed tomatoes.
How much diced onion is required?
The recipe calls for 1 1/2 cups of diced fresh onions.
What is the texture of the sauce?
The sauce is thick and savory, loaded with various textures from the crumbled beef and mixed vegetables.