Moroccan spaghetti

I love the idea of combining different cultures and flavours. This recipe succeeds in harmoniously mixing Italian ingredients with Morrocan flavours.

Serves 4p.

Ingredients

  • 2 cans of tomato cubes
  • 1 egg plant
  • 1 courgette
  • 4 carrots
  • +/- 200gr of mushrooms
  • 1/2 cup of raisins
  • 1/3 cup of chopped dried abricots
  • 1 red and 1 yellow sweet pepper
  • 2 (red) onions
  • +/- 1 cup of crunched nuts (of your own choice)
  • +/- 400gr of beef mince
  • Spaghetti (of your own choice and quantity)
  • Spicess: Ras el Hanout (morrocan herbs), salt

Recipe

  1. Cut all the vegetables into small cubes
  2. Put a pot on medium heat. Add some olive oil and the onion.
  3. Once the onion is soft, add all the vegetables.
  4. Season with some salt and the moroccan herbs.
  5. Add the cans of tomato cubes and let it simmer on a low heat.
  6. Put a pan on high heat and put in some olive oil.
  7. Bake the beef mince. Season with a lot of Ras el Hanout and salt.
  8. Once it has a nice brown color, add the meat to the sauce.
  9. Cook the pasta.
  10. When serving the dish, finish of with some crunched nuts on top.

 

TIP 1: Thank to a follower I received the advise to soak the raisins into licor before adding them to the sauce. You can use Nolly Prat or red port.

TIP 2: You can make this dish completely veggie and gluten free. Leave out the meat and use courgette spaghetti. You can easily prepare them: grate the courgette (leave out the seed part). Put them in an oven tray. Season them with some salt and pepper, and add a bit of olive oil. Put over some aluminium foil and put it in a preheated oven at 180°C for 15 minutes.

IMG_20170329_200101

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s