Yum May 2011 | FX777 PastaWorld


½ kg ground beef
¼ cup cooking oil
1 tbsp crushed garlic
½ cup chopped onion
1 tbsp rock salt
1 tsp black pepper
1 tsp chili powder
1 beef cube
2/3 cup tomato paste
1.5 cup water
½ cup sliced button mushroom
1 cup whole kernel corn
250 gms (1/4 kg) cooked and drained spaghetti or macaroni
1 bar or 200 gms grated cheese for topping


• Saute garlic in cooking oil until brown. Add onions and cook until soft. Add ground beef, salt, pepper, chili pepper, and beef cube. Stir until meat changes color.
• Add tomato paste and water.
• When boiling, add mushrooms and corn.
• Pour over pasta, top with grated cheese.
• Serves 4 to 6. May be served with toasted bread or bread sticks.
• Note: or use 1 cup of peas in place of corn.

Pasta, Meat Sauce, Italian, Cooking, Oven, Food,

There is nothing subtle about this sauce. It’s all about the umami (deep, savory flavors). The only way to make it more intense would be to add hot sauce or hot peppers. Spicy Italian sausage would be pretty great, too.


2 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon paprika
1 teaspoon dried oregano
1 medium yellow onion, diced
1⁄2 pound prosciutto, finely chopped
3 tablespoons tomato paste
16 ounces pasta spirals
1 teaspoon dried basil
11⁄4 pounds lean ground beef
28-ounce can diced tomatoes, with juices
2 tablespoons balsamic vinegar
1⁄2 cup grated Parmesan cheese, plus extra to serve
Salt and ground black pepper, to taste

Yield: 6 Servings


Total: 30 min (Quick)

• In a large saucepan over medium-high heat, combine the olive oil, garlic, onion, paprika, basil, and oregano. Sauté until the onion is tender and the seasonings are fragrant, about 5 minutes.
• Add the ground beef and prosciutto. Sauté, breaking up any clumps of beef, until the beef is cooked through, about 8 minutes. Add the tomatoes, tomato paste, and vinegar, then simmer on low.
• Meanwhile, heat a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and return it to the pot.
• Stir the Parmesan into the sauce, then season with salt and pepper. Serve the pasta topped with the sauce and additional Parmesan.

Pasticcio, Italian, Greek, Fusilli, Pasta, Oven Cooked, Layered, Oven Dish

A recipe that has both Italian and Greek origins, this dish may be served hot or cold, cut into thick, satisfying squares.

Serves 6
Oven: 190C/ 375F/ Gas 5


250 g/ 8 oz fusilli, or other short pasta shapes
1 tbsp olive oil
4 tbsp double (heavy) cream
Rosemary sprigs, to garnish


2 tbsp olive oil, plus extra for brushing
1 onion, thinly sliced
1 red bell pepper, cored, seeded and chopped
2 cloves garlic, chopped
625 g/ 1 ¼ lb lean beef, minced
1 x 425 g/ 15 oz can chopped tomatoes
125 ml/ 4 fl oz/ ½ cup dry white wine
2 tbsp chopped parsley
1 x 50 g/ 2 oz can anchovies, drained and chopped
Salt and pepper


300 ml/ ½ pint/ 1 ¼ cups plain yogurt
3 eggs
Pinch of nutmeg
45 g/ 1 ½ oz/ 1/3 cup Parmesan, grated


1. To make the sauce, heat the oil in a large frying pan and fry the onion and red bell pepper for 3 minutes. Stir in the garlic and cook for 1 minute more. Stir in the beef and cook, stirring frequently, until it has changed color.

2. Add the tomatoes and wine, stir well and bring to the boil. Simmer, uncovered, for 20 minutes, until the sauce is fairly thick. Stir in the parsley and anchovies and adjust the seasoning.

3. Cook the pasta in a large pan of boiling salted water, adding the oil. When it is almost tender, drain it in a colander, then transfer it to a bowl. Stir in the cream and set it aside.

4. To make the topping, beat together the yogurt and eggs and season the mixture with nutmeg, salt and pepper. Stir in the cheese.

5. Brush a shallow baking dish with oil. Spoon in half the macaroni and cover with half of the meat sauce. Repeat these layers, spread the topping evenly over the dish and sprinkle on the cheese.

6. Bake in the preheated oven for 25 minutes, until the topping is golden brown and bubbling. Garnish with rosemary and serve with a selection of raw vegetable crudités.