Model Recipes: Malaika Firth's Spicy Holiday Pasta
3 handfuls of minced meat (can be lamb or beef)
1 1/2 onions
4 garlic cloves
A tiny piece of ginger
1 tablespoon of tomato purée
Chicken stock (can be cubed or fresh)
2 boxes of pasta (I like to use the bows or penne)
2 cans of diced tomato
1/2 cup of white wine
Royco (a Kenyan spice)
Mozzarella (fresh is the best)
1) Boil the pasta until al dente.
2) Put the minced meat into a pan with water and let it boil for one hour. While it's boiling, start making the special sauce in another pan. Dice the onions, garlic, and ginger and add them in with the diced tomatoes and tomato purée, then add one cup of chicken stock and two to three tablespoons of royco and let it simmer for 10 minutes. Don't forget to add a pinch of pepper and salt.
3) Now add the minced meat to the special sauce and let it settle, then add half a cup of white wine and the pasta.
4) Once it's all mixed, lay it out in a tray and spread the mozzerella on top with some crackled black pepper.
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