|A serving of spaghetti cooked with minced meat and vegetables.|
Cooked in less than 20 minutes. To truly enjoy spags, cook them al-dente. Not too soft.
11/2 pack spaghetti
Minced meat (I used 1k worth, that's large pack)
3 large Tatashey (Red bell peppers)
3 small tomatoes blended together with the tatashey and some onion
1 teaspoon pepper sauce
1 large sized onion
1 seasoning cube
1/2 cup soya oil
2 cabbage leaves
2 medium sized carrots
a pinch of thyme
pinch of Rosemary.
1/2 teaspoon curry
1/2 teaspoon jollof spice
Salt to taste
I gave it that Nigerian flavour with a sprinkle of chopped uziza leaves
Water to cover the spags, you may need to add more incase pot dries before food is ready.
Before you cook this abosolutely delicious meal, first blend the tatashey, tomatoes and half that onion, boil them till dry and set aside. Wash and chop vegetables and set aside.
- Stir fry the minced meat with some salt and onion until the pink disappears. Do not use all the onion now, leave some for later. Check for salt.
- Add the mixture of tomato, tatashey and pepper, stir, check for salt and let it simmer for about 2 minutes.
- Add the spags to simmering minced meat and pour in boiling water to cover the spaghetti. Stir, add seasoning, all the spices and check again for taste. Cover the pot and leave to simmer for about 10 minutes while you check occasionally and add water if pot is drying up.
- After 10 minutes, check for doneness, add the carrots and cabbage with the remaining onion. Stir, check for salt again. Sprinkle your little handful of uziza and turn off the heat.
See step by step picture recipe below...
|Stir fry minced meat with onion and salt until pink disappears.|
|Add the tomato mixture|
|Adding spags and boiling water|
|Adding vegetables to cooked spaghetti|
|A small sprinkle of uziza leaves|
|Enjoy your spaghetti meal.|