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