Pasta Tagine with Spiced Meat
Ingredients
Spices
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon salt
- 1 teaspoon paprika
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon chili
- 1 teaspoon oregano
Other
- 1/2 cup corn oil or ghee
- 4 large chopped onions
- 3 chopped green peppers
- 3 chopped red peppers
- 6 crushed garlic cloves
Sauce
- 4 large crushed tomatoes
- 3 tablespoons tomato paste
Meat
- 500 grams ground meat
Pasta and cheese
- 1 packet finger pasta
- 1 cup grated mozzarella cheese
Preparation
Prepare a clay tagine or medium-sized oven dish and preheat the oven to 180°C.
Place all the spices in a bowl and set aside.
In a pot, heat the oil and add onion, garlic, red and green pepper; stir until the onion wilts and becomes light golden. Remove half of the onion mixture and set aside.
For the sauce: To the remaining onion in the pot, add crushed tomatoes, tomato paste, and half of the spices; reduce heat and let the sauce simmer. Set aside.
For the meat: In another pot, place the remaining onion mixture, add ground meat and the remaining spices; stir for a few minutes until the meat is dry. Set aside.
In a pot, heat water, add 1 tablespoon salt and 1 tablespoon oil, add the pasta and boil for a few minutes until cooked. Set aside.
Take a quarter cup of the sauce and add it to the meat; stir to mix and make the meat tender.
Place the meat in the tagine to about 2 cm height and press with a spoon to compact it.
Add the sauce and cheese to the pasta, mix well, then place it over the meat and press down. Cover the tagine with butter paper and then aluminum foil.
Place the tagine in the oven for 30 minutes to simmer, then flip it onto a serving dish.
