I’ve tried this pasta a number of times – with initial attempts using the typical basic tomato base then later- added a Malaysian twist of flavor with sauted chilli and onions. Tonight I managed to get the right proportion of everything – enough to make HaBb and Fatin asked for a second helping! Now that’s what I call an achievement of the day. Try this if you’d like and exchange notes with me about other ‘secret’ recipes of yours!
Australian minced beef (500g)- you can get this at Cold Storage
1/2 cup extra virgin Olive oil
Linguini (half a packet)
crushed garlic (2), onions (5) and ginger (2cm)
crushed dried chillis (7 pieces)
7 spoons of Prego Traditional Pasta sauce
1 teaspoon of garam masala
a pinch of salt
1/2 a cube of beef stock
1 diced tomato (for dressing)
5 piece of button mushrooms -sliced
Parmesan cheese and a sprinkle of oregano (for a dash of flavour)
Saute garlic, onions chillies and ginger in heated olive oil for 5 minutes or less.Add salt, beef stock, garam masala and minced beef later. Fry till meat browned and cooked. Add sliced button mushrooms and stir for a while. Sprinkled the diced tomato a minute before you turn off the fire. (This is the sauce of the pasta).
In another pot, heat water, add two spoons of olive oil, a pinch of salt and when water is boiling hot add in linguini. Cook for 10 minutes (or until properly soft). Drain the water. Mix the pasta sauce together with drained pasta and garnish with oregano. Top with grated parmesan cheese and serve.