A super easy meat sauce with green peppers. A hearty, cozy pasta that’s ideal for a weeknight family meal, but will also work great when you have friends over for dinner. It’s deliciously packed with tender stewed peppers, ground beef, a bright tomato sauce and some red pepper flakes. Extraordinarily simple and minimalistic, but very satisfying.
It’s a thick sauce packed with ground beef, some spices and bell peppers. The crushed tomatoes together with tomato paste gives it an extra intense flavor and you’ll definitely like the touch of smoked paprika in this dish. We also throw in a little ground cumin, coriander and curry powder, this may sound a little weird, but it will give you a nice taste without knowing where it came from. If you’d rather stick with traditional flavors, go for some Italian seasonings like oregano and thyme. This simple meaty sauce hits all the requirements for a weeknight dinner: easy, versatile, and cooks in about thirty minutes.
Let me guide you through the recipe with this step-by-step VIDEO.
TIPS
– swap beef for ground pork or chicken
– use any type of your favorite pasta like linguine, capellini, bucatini,…
More easy pasta, please!
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You need
- 250 g (8.8 oz) spaghetti
- 450 g (1 lb) ground beef
- 2 small green bell peppers, diced
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 250 ml (1 cup) chicken or vegetable broth
- 3 tbsp tomato paste
- 1 can (400 ml/14 oz) crushed tomatoes
- 2 tbsp chopped parsley
spices
- 1/2 tsp each: ground cumin, ground coriander, curry powder
- 1 tsp each: smoked paprika, red pepper flakes, salt, black pepper
Recipe Video
How to
Let me guide you through the recipe with this step-by-step VIDEO.
Heat oil in a large pan or skillet over medium-high heat. Add bell peppers, sauté for 5 minutes, stirring from time to time. Add onion and garlic, cook for 5 minutes. Lower the heat if the peppers start to char. Add ground beef, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink in the middle, 6 minutes. Stir in spices, tomato paste and chicken broth. Bring to a boil and simmer for about 5 minutes. Add crushed tomatoes, reduce the heat to low and cook, uncovered, stirring occasionally, for 10-15 minutes.
In the meantime, cook the spaghetti in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/4 cup cooking water.
Add some cooking water to the sauce if it thickens too much. Stir in chopped parsley. Adjust salt and pepper to your own taste. Remove from the heat and toss with spaghetti. Enjoy!
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This was beyond delicious! I used ground bison and diced fire roasted tomatoes because it’s what I had available, but I adhered to the recipe otherwise. So, so yummy and it will be made again and again. Thank you for the recipe!
That’s so nice to hear! I’m really glad you enjoyed the recipe. Thank you for giving it a try!