Beef and Bell Pepper Spaghetti

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

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)

Directions

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!

Nutrition

• Serving Size: 1 g
• Calories: 623 kcal
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 133 mg
• Sodium: 456 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 44 g