There is no need to buy spaghetti sauce from a jar if you have fresh tomatoes, and for some of you, there is no grocery store to go to, even if you wanted. If you have fresh tomatoes, you are in luck! Spaghetti sauce comes to the rescue, providing a quick, healthy, and satisfying meal.
½ Pound (250g) Spaghetti Noodles
½ Pound (1/4 kilo) Ground Beef
1 Green Bell Pepper
4 Cloves of Garlic
1 Cup Beef Broth (or, 1 Maggi cube, added to 1 cup of hot water)
1 Sachet (70g or a 6oz can) Tomato Paste
Bring water for spaghetti to a boil.
Brown meat in sauce pan or skillet.
While meat is browning, dice the onion, bell pepper, and garlic.
When meat is browned, drain most of fat but reserving some in the pan (it does not need to be cooked all the way through yet, it continue to cook).
Add onion, bell pepper and garlic, sauté for as long as it takes to wash and dice the 5 tomatoes.
Add the diced tomatoes and beef broth.
Bring sauce just barely to a boil, continue to stir occasionally and let cook down.
When water boils, add spaghetti noodles. At the same time, add the tomato paste.
Continue cooking sauce until desired consistency is met, or, spaghetti noodles are cooked.
When noodles are done, reserve ½ cup of the liquid they were cooked in, drain noodles and add back to the pot. Pour the reserved liquid over top and stir well – this is a healthier, oil free, way to prevent noodles from sticking together as they cool.
Serve immediately with spaghetti sauce and Parmesan cheese, if available.
Most meals, we like a little kick to it! We added a pinch of red chili flakes when the garlic, onion and bell pepper were added. If you want a kick but don’t have any red chili flakes, dice a small, red, hot pepper and add at the same stage as the onion. Enjoy!
Stay tuned for the next recipe to see what Cameroonians love to do with leftover spaghetti!