Click as you complete steps
Spaghetti:
Half a packet of good quality spaghetti (Fattis & Monis) Olive oil Mince: ½ kg lamb mince, rinsed 1 teaspoon ginger 1 teaspoon garlic 1 tablespoon lemon juice Sauce: A good glug of olive oil 1 medium red onion finely chopped 2 medium tomatoes, liquidised 1 teaspoon dried basil 1 teaspoon dried thyme ½ teaspoon dried mixed herbs ½ teaspoon dried rosemary ½ teaspoon salt 1 teaspoon black milled pepper ½ teaspoon fine chilli powder (optional) ¼ teaspoon paprika ½ sachet tomato paste / puree (whichever you have on hand) ½ cup thick based tomato sauce (preferably Heinz, All Gold or Wellington) Garnish: A handful of fresh finely chopped basil A handful of fresh finely chopped parsleySpaghetti:
1. Boil spaghetti as per the packet instructions & drain. 2. Drizzle with olive oil to avoid sticking together & mix lightly with a fork. Mince: 1. Rinse mince lightly, mix with ginger, garlic & lemon juice & leave aside to marinade for 5-10 minutes. Sauce: 1. Heat a deep cooking pot on medium to high. Sautè onions in olive oil. 2. Add spices & herbs. 3. Add fresh liquidised tomato & braise for 5 minutes. 4. Add marinated mince & cook for 10 minutes. Do not add water, allow the mince to release its own. If it dries out too quickly add about 30 mls of water at a time but not too much, just enough to prevent the mince from burning/ sticking to the base of the pot. 5. Once mince is cooked, add tomato paste/ puree, mixed in. Taste for salt, adjust if necessary. 6. Lastly, add tomato sauce & lower the heat. At this stage you will have a lovely saucy mince. 7. Add spaghetti & combine with mince. 8. Serve hot with home made wholewheat garlic bread. (Refer to my soup recipe on how to make your own wholewheat garlic bread). Variation: Grate half a block of mozarella or cheddar cheese for a creamier & cheesy sauce. This mince & sauce recipe can also be used to make lasagne. Par boil lasgane sheets & place them in a platter, top with mince, then grate cheese over, repeat again & lastly with a layer if lasagne topped with cheese & bake in the oven for 20 minutes.lb / pounds |
= |
kg |
oz / ounce |
= |
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 |