Recipe by Chrysl Castelino
Ingredients:
250 gms / 1 packet spaghetti
500 gms beef mince
100 gms kale (roughly chopped)
100 gms tomato paste
2 ripe tomatoes (chopped)
8-10 cloves garlic (chopped)
1 medium onion (chopped)
1-2 green chillies (finely chopped) *optional
250 ml water or chicken stock
1/2 tsp pepper powder
1 tsp rosemary
1 tsp oregano or mixed herbs
1 tbsp sugar
1 egg
Steps:
- Boil the spaghetti and cook al dente. Keep it aside.
- In a cooking vessel, heat oil.
- Add the garlic and green chillies and fry.
- Add the dry herbs.
- Next, add the onions and fry till translucent.
- Add the mince and fry till the meat starts to give out water.
- Now, add the tomatoes and tomato paste and continue to fry till the tomatoes are soft.
- Add the water or chicken stock, pepper powder and salt to taste.
- Add sugar to balance the acidity from the tomato paste. Cover and let the sauce simmer for about 15 minutes.
- Take off the lid and cook till the sauce has thickened.
- Add the chopped kale and mix.
- You can either add the cooked spaghetti to the sauce or serve it separate.
- Top it off with an egg fried sunny side up.
- ENJOY!
