- 500 g of spaghetti
- 1 big sweet pepper (fresh / preserved)
- 1 big bulb onion
- 2 cloves of garlic
- 500 g of minced meat
- 1 tsp of dry oregano
- 400 g of tomatoes
- 150 ml of chicken broth / water
- black ground pepper – to taste
- salt – to taste
- basil – to taste
- parmesan cheese – to taste
Place peppers in the baking tray and bake them for 35-40 minutes at 200°C. Put cooked peppers in the plastic bag. Tie it tightly.
Peel, cut finely garlic and bulb onion. Heat 2 tbsp of sunflower oil in the deep stewing pan. Fry garlic and bulb onion for 5 minutes. Add meat and oregano. Mix the ingredients and fry until the meat gets dull color. Reduce the fire. Take peppers out. Peel them and remove the seeds. Place peppers and tomatoes in the blender. Grind the ingredients. Pour the mass in the deep stewing pan. Add broth / water, salt, and pepper. Mix everything. Bring the dish to boil and stew it for 15 minutes over medium heat.
Boil spaghetti. Serve spaghetti with cooked sauce. Powder it with ground parmesan cheese and cut basil.
Enjoy your meal!