Another must-try from Clara Olé is their Creamy Tomato Pasta sauce, don’t be mistaken it for spaghetti sauce as it was not as thick as the latter but can be use for pasta as one, minus the sweet taste and rich red color (see photo above) we commonly see in regular spaghetti. Nevertheless, the creaminess and flavour is very evident. The same rich taste I experienced for my Creamy Prawn Casserole I cooked in my Kitchen blog.
The ingredients are:
- 450 gms. pasta (I used spiral but any pasta will do) cook as per package direction.
- 250 gms. ground beef or pork ( or a combination of the two)
- minced onion
- chopped garlic
- butter or olive oil
- bell pepper – diced
- salt and pepper to taste
- grated cheese for toppings (optional)
- 1 pack 200 grms Clara Olé tomato pasta sauce
- Saute garlic and onion in butter or olive oil in med. heat, then add ground meat.
- Continue cooking until meat changed color or turned white.
- Add bell pepper and Clara Olé tomato sauce, and simmer for a few minutes to fully cook the meat.
- Season with salt and pepper.
- Remove from heat and pour on pasta, top with grated cheese.
You can serve it with garlic bread on the side. Happy weekend eating with the family, enjoy!!!
With work and family commitments, finding the time to cook a delicious and hearty meal can be difficult. With so much to prepare, cookware to be cleaned and ingredients to buy, many will simply stick to the easy options. However, so many people are unaware of the options available to them. This is the perfect one pan meal that will suit the whole family.
- 2 tablespoons olive oil
- 1 medium onion, chopped finely
- 1 red pepper, de–seeded and chopped into small dice
- 2 garlic cloves, crushed
- 750g (1 ½ pounds) fine minced beef
- 2 x 400g cans plum tomatoes, chopped with their juice
- 2 tablespoons tomato purée
- 1 rounded teaspoon dried oregano
- 2 rounded teaspoons dried parsley
- 375ml (1 ½ cups) hot brown stock
- Freshly ground black pepper
- 225g (2 ¼ cups) easy cook dried fusilli pasta
Heat the oil in the stir–fry pan over a medium setting. Add the onion, red pepper and garlic, cook for 2 – 3 minutes, stirring occasionally.
Raise the heat a little and add the minced beef. Fry briskly until the meat is evenly browned. Drain off any excess fat.
Stir in the chopped tomatoes with their juice, the tomato purée, dried herbs and 250ml (1 cup) of the stock. Season with salt and pepper. Cover with the lid, reduce the heat and simmer for 25 minutes.
Stir in the fusilli with the remaining 125ml (1/2 cup) of hot stock. Cover and cook for 8 – 10 minutes or until the fusilli is “al dente”. Stir once during this time to ensure the fusilli cooks evenly.
Serve with a mixed leaf salad and some hunks of crusty wholemeal bread. A little freshly grated parmesan can be sprinkled over the top of each portion.
Today, we celebrated the birthday of all July celebrant at church and here are the foods that we feasted on;
Pinakbet Pasta Salad
Chocolate Birthday Cake
There’s actually more but I’m saving the pictures for future posting, lol!
Have a yummy weekend everyone!!!