250g speghetti - cooked al-dante
400g minced meat
100g puree
3 tbsps blended chillies
3 tbsps tomato ketchup
1 big onion - diced
2 cloves garlic - crushed & chopped
1 cup of water
1 stalk celery - sliced
1 carrot - cut
2 tomatoes - diced
sliced mushroom
diced capsicum
extra virgin olive oil
salt n sugar to balance the taste
Heat evoo in a pan and saute the onion, garlic and blended chillies. Add in tomato ketchup.
Add in the minced meat. Add 1 cup of water. Bring to boil or meat to half cooked.
Add in mushroom, carrot and celery. Cooked for 5 minutes. Add in the diced tomatoes and capsicum. Cook for another 3 minutes. Balance the taste that suit to your tastebud.
Serve.
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