Pepper and Meatball Ragù with Rustic Italian Bread

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Juicy beef meatballs simmered in a rich tomato and roasted pepper ragù, served alongside thick slices of rustic Italian bread for dipping. This Italian-inspired beef recipe, ready in about 70 minutes, pairs ground beef, Italian sausage, casing removed, bread crumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1/2 lb Italian sausage, casing removed
• 1/2 cup bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1 large egg
• 3, minced garlic cloves
• 1 cup, chopped roasted red bell peppers
• 28 oz can crushed tomatoes
• 1 medium, finely chopped yellow onion
• 3 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 loaf, sliced thick rustic Italian bread

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 lb ground beef, 1/2 lb Italian sausage (casing removed), 1/2 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
2. Step 2: Form mixture into 1 1/2-inch meatballs and place on a baking sheet lined with parchment paper. Bake for 20 minutes until browned and cooked through.
3. Step 3: Meanwhile, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Add 2 minced garlic cloves and 1 cup chopped roasted red bell peppers, cooking for 2 minutes until fragrant.
5. Step 5: Stir in 28 oz crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer sauce over low heat for 15 minutes.
6. Step 6: Add baked meatballs to the ragù and simmer together for 10 minutes to meld flavors.
7. Step 7: Serve ragù and meatballs hot with thick slices of rustic Italian bread for dipping.