- 300 g whole wheat pasta
- 400 g ground beef
- 2 bell peppers, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, crushed
- 15 dried black olives, pitted
- 1 bunch fresh parsley, chopped
- 1 glass Madeira wine or red wine
- 400 ml tomato sauce
- dried basil
- salt and pepper, to taste
Bring a large pot of salted water to a steady boil, preparing it for the pasta. While the water heats, begin organizing your ingredients for efficient cooking.
Heat extra virgin olive oil in a sturdy pan, then add onion, garlic, olives, and bell peppers. Sauté gently until softened, ensuring the garlic does not burn.
Add the ground beef to the pan, breaking it apart as it cooks. Stir continuously until the meat begins browning evenly and releases its natural juices.
Once the beef browns, pour in the Madeira wine and let it simmer. Allow the alcohol to evaporate slowly, leaving behind a sweet, aromatic depth in the sauce.
While the mixture simmers, season the tomato sauce with dried basil, salt, and pepper. Blend until smooth, creating a fragrant, well-balanced base for the dish.
Pour the seasoned tomato sauce into the pan, stirring well to combine. Let everything cook together for several minutes, allowing flavors to meld harmoniously.
Cook the pasta until al dente, then drain thoroughly. Add it directly into the sauce along with chopped parsley, mixing until every strand is evenly coated.
Turn off the heat and let the pasta rest briefly. Serve warm, optionally finishing with grated Parmesan cheese for extra richness and a beautifully balanced final touch.