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300 grams whole wheat pasta (any pasta type works well)
400 grams ground beef
2 bell peppers (Capia)
1 medium onion
3 garlic cloves
15 dried black olives (from Thassos, but any black olives will do)
1 bunch fresh parsley
1 glass of sweet and aromatic Madeira wine (or any good quality red wine)
400 ml tomato sauce
Dried basil
Salt and pepper, to taste
Bring a pot of water to a boil, adding a teaspoon of salt. Start preparing the sauce while the water heats up.
In a thick cast-iron pan, heat 3 tablespoons of cold-pressed extra virgin olive oil (preferably from Thassos). Add the finely chopped onion, crushed garlic, pitted olives, and julienned bell peppers. Sauté everything until softened, but be careful not to burn the garlic.
Add the ground beef to the pan and cook until it starts to turn brown. Meanwhile, drop the pasta into the boiling water.
Once the beef is browned, pour in the Madeira wine (or red wine), and let it simmer for a few minutes until the alcohol evaporates, leaving a sweet aroma in the beef.
While the beef and vegetables cook, mix a handful of dried basil, salt, and pepper into the tomato sauce, then blend it until smooth and well-seasoned.
Pour the tomato sauce into the pan with the beef and let everything cook together for another 5 minutes.
Drain the pasta once cooked, and add it to the pan along with the finely chopped parsley. Mix everything well, then turn off the heat.
Serve the dish, optionally topped with grated Parmesan cheese.