Beef Kaldereta Spaghetti

Ingredients :

1/2 k. of stewing beef, cut into 1/4″ slices
2 large onions
4 tomatoes
2 bell peppers
1 sweet skinless pimiento (canned)
1 tbsp. of finely minced garlic
1 bay leaf
1 hot chili pepper, crushed
2 tbsp. of butter or margarine
1 tbsp. of sugarsalt and pepper
2 tbsp. of liver spread (canned)
2 tbsp. of olive oil
225 g. of spaghetti

How to :

Cook the spaghetti according to package directions. Drain well and keep warm.

Cut the beef slices into 1″ x 2″ strips. Season with salt and pepper. Finely chop the onions, tomatoes, bell peppers and pimiento.

Heat the olive oil and butter or margarine in a heavy skillet. Pan-fry the beef strips until the edges start to brown. Add the garlic, onions, tomatoes, bell peppers, chili pepper, pimiento, bay leaf, tomato paste, and 1 c. of water. Season with salt, pepper and sugar. Bring to a boil, cover, lower the heat and simmer until beef is very tender (about 1 hour). Liquid should be reduced by half and sauce should be a little thick. Add the liver spread and adjust seasonings.

Add the cooked pasta to the skillet and toss until the pasta has absorbed most of the liquid. Serve hot with grated cheese on the side.