The bell peppers add a wonderful flavor to the traditional Bolognese. And they are so colorful and provide plenty of vitamins!
The herb mix I used is “Prezzemolo”. It is a dry Italian herb mix dominated by parsley. You can make your own (fresh) mix with parsley, oregano, thyme, black pepper, garlic and salt.
For 500 gr of high quality grinded Sirloin.
1- Before you start, crush one kilogram of fresh tomatoes in a bowl. The easiest way to do it is to cut the tomatoes in half or quarters. Place the soft part on hand-held shredder (the one you would use to shred carrots for example), and shred until only the skin is left. You will use both the tomato pulp and liquid in the pan with the meat. Discard the skin. [An alternative is to use high quality canned Italian tomatoes. You would need a large 800 gr can.]
2- In a large pot, place a little bit of olive oil. Gently fry five cloves of garlic crushed. When they start releasing their aroma, add the herb mix and one large yellow bell pepper cut in thin slices lengthwise. Mix again and let it fry gently for about 10 minutes.
3- Add the meat and mix again making sure it is well covered with the herb mix and it’s color starts to change.
4- Add the tomato pulp and the liquid (or the content of the large can) and mix well. Let it simmer uncovered for one hour, mixing it from time to time.
5- Prepare the Spaghetti and mix.