Beef and Bell Pepper Spaghetti

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 45 minutes

材料

250 g/9 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

1/2 tsp each: ground cumin (ground coriander, curry powder)

1 tsp each: smoked paprika (red pepper flakes, salt, black pepper)

手順

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!

栄養

• サービングサイズ: 1 g
• カロリー: 623 kcal
• 脂肪総量: 35 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 21 g
• トランス脂肪: 1 g
• コレステロール: 133 mg
• ナトリウム: 456 mg
• 炭水化物総量: 31 g
• 食物繊維: 4 g
• 糖質総量: 6 g
• タンパク質: 44 g