Pasta with meat sauce
Posted on Feb 6, 2022 by admin in Main Course - Multicuisine & Indian |
Derived from what is basically a flour and water mixture, pasta has long been associated primarily with Italian cuisine. Today, we are recognizing pasta’s international appeal. Many of the specialty pastas are made of semolina flour which is milled from hard durum wheat, the aristocrat of the wheat family. Pasta must be cooked in large quantities of furiously boiling water in order to expand properly and shed its excess starch. Cooked al dente, cooked through but still slightly chewy, is the preferred way to eat it. This recipe uses spaghetti but any other pasta of your choice can be used.
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Derived from what is basically a flour and water mixture, pasta has long been associated primarily with Italian cuisine. Today, we are recognizing pasta’s international appeal. Many of the specialty pastas are made of semolina flour which is milled from hard durum wheat, the aristocrat of the wheat family. Pasta must be cooked in large quantities of furiously boiling water in order to expand properly and shed its excess starch. Cooked al dente, cooked through but still slightly chewy, is the preferred way to eat it. This recipe uses spaghetti but any other pasta of your choice can be used.
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Instructions
Chop the onion fine, blanch and peel the tomatoes and chop into medium size pieces, mince the garlic.
Heat half the oil. Add the chopped onions and minced garlic. Saute for 2 minutes until the garlic is fragrant and the onion is translucent.
Add the mincemeat/ground meat and cook with the onion garlic mixture until brown for a few minutes. Add the chopped tomatoes, cumin powder, chilli powder (optional), pepper powder, salt, dried oregano and grated nutmeg. Add a cup of water and cook for 15-20 minutes until done.
Adjust the seasoning. Roughly tear the fresh basil and sprinkle over the sauce.
Cook the spaghetti in boiling water until al dente. Drain.
Add to the sauce and serve with grated parmesan cheese.
