Ingredients: a bottle of spaghetti sauce 250 grams of pasta, 200 grams of beef stuffing, 1 tablespoon of wine (15 ml) 1 tomato, half an onion, 2 cloves of garlic, 1 green pepper, 1/2 teaspoon of black pepper, 1 teaspoon of soy sauce (5 ml), a little chopped Italian herbs, 1 teaspoon of salt (5 grams), 1 tablespoon of olive oil (15 ml) for boiling the pasta.

Steps:

1) Boil water in a pot, add salt and ? tablespoon of olive oil, add the pasta and cook for about 10 minutes, remove from the pot, run it under cold water, put it into a colander and pour in the other ? tablespoon of olive oil, stirring to prevent the pasta from sticking together.

2) Season the beef with the wine and marinate for 5 minutes. Dice the tomatoes and onions, and puree the garlic. Strip and seed the peppers and shred.

3) Heat oil in a wok until the oil is 80% hot, then stir-fry the beef stuffing until browned, then remove from the wok and set aside.

4) Heat a wok and add oil. When the oil is about 70% hot, add the chopped onion, tomato and garlic, sauté and add the spaghetti sauce, season with black pepper, chopped herbs and soy sauce and sauté with a spatula for 3 minutes. Pour in the beef stuffing, and shredded green peppers, and wait until the shredded green peppers become soft.

5) Place the pasta on a plate and drizzle with the sauce.