Nigerian Jollof Spaghetti with Beef Mince and Peppers

Ingredients

• 400 g dried spaghetti
• 400 g beef mince
• 2 red peppers
• 1 green pepper
• 400 g chopped tomatoes
• 2 tbsp tomato purée
• 2 onions
• 1 scotch bonnet chilli
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 beef stock cube
• 3 tbsp vegetable oil

Method

1. 1

   Blend 1 red pepper, the chopped tomatoes, 1 onion and the scotch bonnet (deseeded for less heat) until smooth.

2. 2

   Heat the vegetable oil in a large deep pan over a medium-high heat and fry the beef mince for 6-8 minutes, breaking it up, until browned all over and no pink remains. Add the second onion, chopped, and cook for 3 minutes.

3. 3

   Stir in the tomato purée, curry powder and thyme for 2 minutes, then pour in the blended sauce and crumble in the stock cube. Simmer uncovered for 12 minutes, stirring now and then, until thick and the oil rises.

4. 4

   Meanwhile, break the spaghetti in half and cook in boiling salted water for 3 minutes less than the packet says. Drain, keeping a mugful of the water.

5. 5

   Add the remaining red pepper and the green pepper, both sliced, and the spaghetti to the sauce with a splash of the pasta water. Toss over a low heat for 3-4 minutes until the pasta is tender and has soaked up the red sauce. Season with salt.

6. 6

   Serve straight away.