Paprika Beef Spaghetti

Toss all the ingredients with the beef and pressure cook it for 2 whistles.

Meanwhile, let's make tomato puree. You can use the bottles ones. If you choose to make your own, bring to a boil a large vessel full of water. Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife.

Make a criss-cross cuts at the base of each tomato. Put in boiling water for 3 to 4 minutes. When the tomatoes are cool, peel and discard the skin. Chop roughly and blend to a smooth purée in a blender.

Take a saucepan, drizzle in some olive oil. Add paprika, crushed garlic, crushed red chillies, some parsley.

Add in the tomato puree, throw in the cooked beef with all its juices and let it simmer over low heat for 20 minutes or when it starts bubbling and smelling wow.

Keep tasting it, and add in spices or seasoning if required. I kept adding in paprika.

While this is getting done, prepare the spaghetti as per the box instructions.

Once the beef sauce is perfect, toss in the spaghetti. And dig in.

You can add in some Sriracha hot sauce, for drama's sake. :)