Cape Malay Style Mince Pasta
A little heat, a little sweetness, a whole lot of comfort.
Yields: 4–6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 500g Ground Mince (Beef or Ostrich)
- 500g Pasta (Penne or Fusilli work best)
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Cape Malay Leaf Masala (or mild curry powder)
- 1 can (410g) Chopped Tomatoes or Tomato Purée
- 1 tsp Sugar
- Salt and Pepper to taste
- Oil for frying
How To Make Cape Malay Style Mince Pasta
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Sauté: Heat a splash of oil in a large pan over medium-high heat. Fry the onion until translucent, then add the garlic and leaf masala. Toast the spices for about 30 seconds until fragrant.
- Brown the Meat: Add the mince to the pan. Break it up with a wooden spoon and brown thoroughly.
- Simmer: Pour in the tomatoes and sugar. Reduce heat to medium-low and simmer for 10–12 minutes until the sauce thickens. Season with salt and pepper.
- Combine: Toss the cooked pasta into the sauce until well coated. Serve hot.