In Beef, Chilies, Coriander, Curry, David Rocco's Dolce India, Dinner, Food's ready, Ginger, Herbs, India, Main Dish, Meat, Mustard, Olive Oil, Onions, Pasta, Spices, Tomatoes, Turmeric, Vegetables

BY DAVID ROCCO’S DOLCE INDIA 

INGREDIENTS

  • ¼ c olive oil
  • 1 tsp mustard seeds
  • 1 green chilies, chopped
  • 8 fresh curry leaves
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • ¼ cup white onion, diced
  • 1 lb minced beef
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • Salt, QB
  • ½ c tomato puree
  • 1 lb spaghetti
  • ¼ c coconut milk

DIRECTIONS

In a pan, heat olive oil, add your mustard seeds and temper them quickly, then add your green chilies and curry leaves, gently sautéing. Then add ginger, onions and garlic and cook until softened, about 30 seconds.

Now add your minced beef, followed by turmeric, coriander powder and red chili powder, stirring to combine. Cook until beef is browned. Add a pinch of salt, tomato puree and a ladleful of water to help lengthen the sauce. Let it simmer on low heat for 25 minutes.

With about 10 minutes left on your sauce, cook your spaghetti in boiling water until just before al dente and drain, returning to the pot with a little bit of reserved pasta water. To your sauce add coconut milk and stir, then pour into the pasta pot and toss to coat. Serve immediately.

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