Ingredients

Minced Meat Base

• 800 g minced meat

• 3 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon beef bouillon cube

• 1 teaspoon garlic powder

Pepper Mix

• 2 medium bell peppers

• 5 Roma tomatoes

• 2–3 Scotch bonnet peppers

• 2 garlic cloves

• 1/2 small onion

Other Ingredients

• 90 g tomato paste

• 1/2 teaspoon salt

• 1/2 teaspoon crushed Knorr cube

• 1/2 teaspoon thyme

• 1 medium carrot, chopped

Direction

1. Blend The Pepper Mix
   Blend bell peppers, tomatoes, Scotch bonnet, garlic, and onion until smooth. Set aside.

2. Cook The Minced Meat
   Heat oil in a large pan over medium heat.
   Add minced meat and break it apart with a spoon.
   Cook until it begins to brown.
   Season with salt, beef cube, and garlic powder.
   Continue cooking until fully browned.

3. Add Tomato Paste
   Stir in tomato paste and cook for 5 minutes until it darkens slightly.

4. Add Pepper Mixture
   Pour blended pepper mix into the pan.
   Stir well to combine.

5. Season The Sauce
   Add salt, crushed Knorr cube, and thyme.
   Mix thoroughly.

6. Simmer
   Reduce heat to low.
   Cover the pan halfway to allow steam to escape.
   Simmer for 20 minutes, stirring occasionally.

7. Add Carrots
   Add chopped carrot and cook for 5 minutes until tender.

8. Serve
   Remove from heat and serve hot over cooked pasta.

Notes

• Adjust Spice Level: Reduce Scotch bonnet for milder heat; add chili powder for extra spice.

• Richer Flavor: Cook tomato paste longer to caramelize and deepen sweetness.

• Vegetable Variations: Add peas, mushrooms, or extra bell peppers for more texture.

• Storage: Refrigerate up to 3 days or freeze up to 3 months. Add a splash of water or stock when reheating.

• Serving Ideas: Great with pasta, rice, potatoes, wraps, or layered with cheese for a quick pasta bake.