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30g butter
1 big onion, sliced 2 carrots, peeled and chopped 500g lean beef/mutton mince 2 tablespoon tomato paste 1 cup tomato puree 2 cups beef stock/water 1 teaspoon dried basil 1 teaspoon salt ½ teaspoon pepper 1 teaspoon red chilli paste 1 teaspoon paprika 1 teaspoon cumin powder 1 tablespoon ground garlic 500g spaghetti Mozzarella/ gouda/ parmesan cheese, grated Dried oreganoBraise the onion and carrot until lightly golden.
Add the mince, garlic, chillies and spices and brown lightly. Add the tomato paste, tomato puree and basil and allow to simmer for a few minutes before adding the stock. Cover and simmer for 20-30minutes, until the meat is tender and the liquid in the sauce is well reduced. Re-season if necessary. Boil spaghetti in salted water till al-dente. Drain and mix in sauce. Sprinkle cheese and oregano on top and serve. BACK TO RECIPElb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |