Macaroni Tagine with Meat and Cheese
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
Vegetables and oils
- 1/2 cup corn oil or ghee
- 4 large chopped onions
- 3 chopped green bell peppers
- 3 chopped red bell peppers
- 6 crushed garlic cloves
Sauce
- 4 large crushed tomatoes
- 3 tablespoons tomato paste
Meat and pasta
- 500 grams ground meat
- 1 packet finger macaroni
- 1 cup shredded mozzarella
Preparation
Bring a clay tagine or a medium-sized oven dish and preheat the oven to 180 degrees Celsius.
In a bowl, place all the spices and set them aside.
In a pot, heat the oil and add the onion, garlic, red and green peppers; stir until the onion wilts and becomes light golden, then take half of the onion mixture and set it aside.
For the sauce, add the tomatoes, tomato paste, and half of the spices to the remaining onion in the pot; reduce the heat and let the sauce simmer, then set it aside.
For the meat, put the other half of the onion in another pot, add the meat and the remaining spices, and stir for a few minutes until the meat is dry, then set it aside.
In a pot, heat water, add 1 tablespoon of salt and 1 tablespoon of oil, add the macaroni, and boil until cooked, then set it aside.
Take 1/4 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 a height of about 2 centimeters and press it with a spoon to compact it well.
Add the sauce and cheese to the macaroni, mix well, then place it on top of the meat and press it well; cover the tagine with butter paper and then aluminum foil.
Place the tagine in the oven for 30 minutes to set, then flip it onto a serving dish.
