Pasta with Mediterranean Meat Sauce

Total time: 35 minutes
     Sherry and paprika from Spain; olives from Italy, Spain and Greece; feta from Greece; red peppers from France; capers and tomatoes from everywhere... An International dish!

 Ingredients:

• 8oz (240gr) ground beef (mince)
• 1 red bell pepper
• 1 large onion
• 2 cloves garlic
• 1/4 cup (2oz, 60ml) sherry
• 1/4 cup (2oz, 60ml) beef broth / stock
• 15oz (450gr) whole tomatoes
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp basil
• 1 tbs olive oil
• 1/3 cup green and black olives, mixed
• 2 tbs capers
• 3oz (90gr) feta
• 4oz (120gr) linguini or other long pasta

 Instructions:

• Cook pasta according to package directions.  When done, drain.
• Roughly chop the pepper and onion. 
• Mince the garlic. 
• Roughly chop tomatoes, reserving all juices.
• Heat 1 tbs oil in nonstick skillet. Add the paprika, onion, pepper, garlic, and sauté over medium heat for 5 minutes. 
• Add the beef and sauté, breaking it up as it browns. 
• Add the tomatoes, juices, sherry, stock and herbs.  Bring to a boil, reduce heat and simmer, uncovered until the sauce reduces and thickens, about 20 minutes.
• Pit and roughly chop the olives.
• Cube the feta. 
• Stir the olives and capers into the sauce and simmer another minute. 
• Remove sauce from heat and gently stir in feta. 
• Spoon over pasta and serve.