Puerto Rican Spaghetti

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Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and green bell pepper, and sauté until the vegetables are softened, about 5 minutes.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 7-8 minutes. Drain any excess fat.
Stir in the tomato sauce, diced tomatoes, sazon seasoning, adobo seasoning, oregano, and cumin. Season with salt and pepper to taste. Let the sauce simmer for 10-15 minutes to allow the flavors to meld.
While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Add the olives, capers, and sofrito (if using) to the sauce. Stir to combine and let cook for an additional 5 minutes.
Serve the spaghetti on plates, topped generously with the meat sauce. Sprinkle with grated cheese before serving.

Chef's Tips:
For a richer sauce, let it simmer longer to reduce and thicken.
Avoid overcooking the spaghetti to maintain its texture when mixed with the sauce.
Serve with a side of plantains or a simple salad for a complete meal.
Food Safety:
Ensure ground beef is cooked to an internal temperature of 160°F to kill harmful bacteria.
Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.