I suppose everyone has tried to start cooking with something as simple as pasta. Maybe you started through boiling the pasta and then sticking a can of tomato sauce on it like I did, more so if you wanted a quick fix. Over the years though, I tried improving the recipe especially since I love love love cheese so that obviously had to be a huge part of the dish.
My friends said they really enjoy this recipe and I only really started believing them once they helped themselves to two or more servings, so I would like to share it with you. 🙂
It’s really easy to make and I hope that if you try it, you jazz it up in your own way so that it really helps hit the spot for you and others who eat it. I love that AK enjoyed it too!
Ingredients (serves 2-3)
1 pack minced beef
3 big tomatoes
5-6 cloves garlic
1 big red onion
Salt + Black Pepper
1 small can Prego sauce (Any tomato ones, like – Mushroom, Garlic, Plain)
1 small yellow can Prego sauce (cheese sauce)
A little bit of water
- Chop up onion and garlic. Cut tomatoes into wedges and defrost the beef.
- Boil spaghetti/pasta till a la dente and drain. You can add 1 tsp of oil and some salt to water while boiling so it does not stick to the pot. Transfer pasta to another bowl.
- Heat oil in the pot (medium heat) and then put in the garlic and onion. Stir until fragrant and onion becomes soft.
- Add the beef in and stir till redness of beef goes away. It’s alright if there is the juice from the meat, it adds to the flavour and be careful to not let the beef dry out. Season with parsley, thyme, salt and black pepper.
- Add in spaghetti/pasta and stir for a bit.
- Add big Tomato Prego sauce and small yellow can Prego sauce. Stir till even and if too thick, add a little bit of water.
- Add tomatoes and season as you go along. Add a bit of sugar if you like.
- Add the parmesan and mozzarella cheese and more parsley if you like.
- Ta-da! You’re done!
- It’s better to cook the ingredients for a bit (like mentioned above) before putting in the pasta and sauce into the same pot because there is more flavour than if you were to cook the ingredients separately.
- If you feel confident, you can try also blending some fresh tomatoes and onion into a paste. You would add this after the beef has been cooked a bit at step 4. Gives some freshness and a bit of a kick. *You still add the prego sauces, of course*
- If too salty, the sugar can help reduce the saltiness. But remember to always add little by little (meaning half teaspoons) while you season. Once the pasta cools down, it could be slightly saltier than when you tasted it while cooking.
- If you like some spice, feel free to add a bit of cili padi/bird’s eye chilli or chilli flakes. Know your audience 😉
- If you want to make baked pasta, just follow the above steps. At step 8, you put it into a pan and top with mozzarella cheese then bake in oven till cheese melts and browns slightly. Should be about 150-170 degrees Celsius for about 15-20 minutes. You can also mix different cheeses like cheddar with the mozzarella.