My Family's Spaghetti Recipe
One of my first recipes I learnt from my mother is her spaghetti "bolognese". Though if you ask whether they're authentic, I don't think they are, but they taste familiar to me. Sometimes we mix tempeh and mince, this recipe is the mince version. It's definitely a part of #mycookbook though it is pretty simple.
The thing that differentiates this to other's spaghetti recipe is the addition of fried shallots on top of the spaghetti.
My Family's Spaghetti Recipe
One of my first recipes I learnt from my mother is her spaghetti "bolognese". Though if you ask whether they're authentic, I don't think they are, but they taste familiar to me. Sometimes we mix tempeh and mince, this recipe is the mince version. It's definitely a part of #mycookbook though it is pretty simple.
The thing that differentiates this to other's spaghetti recipe is the addition of fried shallots on top of the spaghetti.
Open in Cookpad AppSteps
- 1
Prepare the sauce, heat 2 tablespoons of vegetable oil in a wok in medium heat. Add diced onion and garlic, stir until fragrant.
- 2
Add the beef mince, salt, and pepper, stir until the mince changed colour/ darkened.
- 3
Add the tinned plum tomatoes, ketchup, and about half a cup (125ml) of water. Add oregano. Lower the heat, wait until it it boils and reduced. Stir once in a while.
- 4
Meanwhile, prepare the spaghetti following the instruction on its packaging in salted water. You can also grate your cheese while waiting for the spaghetti and the sauce.
- 5
To serve, take about 100g of spaghetti. Add 100 g of sauce, 10g of cheese and half a table spoon of fried shallot on top (or any you want, really). Enjoy.
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