I love the idea of combining different cultures and flavours. This recipe succeeds in harmoniously mixing Italian ingredients with Morrocan flavours.
- 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
- Cut all the vegetables into small cubes
- Put a pot on medium heat. Add some olive oil and the onion.
- Once the onion is soft, add all the vegetables.
- Season with some salt and the moroccan herbs.
- Add the cans of tomato cubes and let it simmer on a low heat.
- Put a pan on high heat and put in some olive oil.
- Bake the beef mince. Season with a lot of Ras el Hanout and salt.
- Once it has a nice brown color, add the meat to the sauce.
- Cook the pasta.
- 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.