Set aside 1.25 hours on a cold evening, and gather your favourite herbs and vegetables to make this your own!
Cook 500g spaghetti until al dente.
Before we cook our minced meat of choice, finely chop up an onion and two garlic cloves. Throw these into your hot and oiled up frying pan. Stir for about 2 minutes until the onion starts to brown. Then cook 500g minced pork, add a pinch of salt and a splash of dark soy sauce (from the Chinese grocery store) to give the meat some colour – that’s why it exists!
While that cooks, slice a stalk of celery and one red capsicum. I prefer my vegetables to not be fully cooked and limp in this sort of dish so I transferred everything to a pot before they were cooked through. Raw vegies add extra bite, which I love.
Now take two jars of napoletana sauce, or make it from scratch if time permits, and mix into the pot. The longer you let it simmer for, the stronger the capsicum flavour becomes – so delicious. At this point, go crazy with hot paprika, dried rosemary leaves and crushed chilli. Oregano and basil would also work wonderfully. Let the sauce bubble for 15 minutes, stirring occasionally.
Rinse a 400g can of chickpeas and dice up a large avocado. To serve, top each plate of spaghetti with a handful of chickpeas, add a generous amount of sauce, then top with some avocado and pepper. Minimal effort for such a delicious dinner with your family fighting over the leftovers!