Beef Pasta with Red Peppers

It’s that time of year, my produce stand is open again! Peppers and zuchini are back in the diet. Peppers were getting really expensive at the grocery store so I’m happy to see them a decent price when we buy local.

Ingredients:
1 lb penne pasta
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 lb ground beef
1/2 tsp ground fennel
1 can tomatoes (14oz)
2 red peppers, halved and sliced
1/2 cup water
1 small beef stock cube
1 tsp sugar
2 tbsp red wine vinegar
2 tbsp tomato paste
2 medium zucchini, sliced finely
1 tbsp fresh chives, chopped

Method:
Boil pasta according to packet instructions until just tender and drain.

In a large skillet, heat olive oil and cook onion, garlic, ground beef and fennel until meat is browned all over. Add undrained crushed tomatoes, peppers, water, crumbled stock cube, sugar, vinegar and tomato paste.

Simmer uncovered for about 10 minutes, then add the zucchini, chives and again, simmer uncovered for 10 minutes longer.

Serve beef sauce over the hot pasta and enjoy with helping of freshly grated parmesan cheese. This is a nice quick meal.