Spicy Spaghetti

Comments: An excellent dish to serve on a cold winter day.
It is always possible to add a vegetable such as zucchini or eggplant.
Servings: 4
Ingredients Preparation

3 tablespoons [45 mL] extra-virgin olive oil
1 red onion, thinly sliced
1 pound [454 g] lean ground beef
2 tablespoons [30 mL] finely chopped fresh parsley
1 tablespoon [15 mL] finely chopped fresh chives
1/2 teaspoon [2.5mL] pink peppercorns
2 yellow sweet peppers, membranes removed and seeded, dices
2 hot peppers, membranes removed and seeded, diced
2 tomatoes, quartered
2 cups [500 mL] vegetable broth
1 pound [454 g] spaghetti
Salt, to taste

Heat olive oil into a large frypan over medium heat.
Fry red onion slices stirring for 3 minutes.
Add ground beef; fry crumbling the meat using a wooden spoon for 5 minutes.
Mix in freshly chopped parsley and chives along with pink peppercorns.
Add yellow sweet pepper and hot pepper dices along with tomato wedges.
Fry stirring over medium heat for 2 minutes.
Salt mixture.
Pour in vegetable broth; bring to a boil.
Lower heat and leave to simmer for 8 minutes.
Meanwhile, into a large casserole filled with salted boiling water, boil pasta for approximately 7 minutes, until 'al dente'.
Well drain spaghetti.
Serve, coated with spicy sauce.