Beef and Bell Pepper Spaghetti
A simple meat sauce with green peppers, perfect for weeknight family meals or dinner with friends. Tender stewed peppers, ground beef, tomato sauce, and a pinch of red pepper flakes make it satisfying and delicious.
Ingredients
- 9 ounces spaghetti
- 1 pound ground beef
- 2 small green bell peppers diced
- 3 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves minced
- 1 cup chicken broth or vegetable
- 3 tbsp tomato paste
- 1 can (400 ml/14 oz) crushed tomatoes 400 ml/14 oz crushed tomatoes
- 2 tbsp chopped parsley
spices
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp curry powder
- 1 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Get all the prep done before you start cooking: mince the garlic, finely chop the onion and dice the bell peppers.
- 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!
Video
Nutrition
Serving: 0gCalories: 651kcalCarbohydrates: 55gProtein: 29gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 82mgSodium: 977mgPotassium: 663mgFiber: 4gSugar: 5gVitamin A: 440IUVitamin C: 6mgCalcium: 61mgIron: 4mg
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