Meat Sauce with Spaghetti

Ingredients

• • Keema (minced) - 500 grams
• • Bay leaves/Tej pattas - 2
• • Onions (medium, finely chopped) - 2
• • Black cardamoms/Moti elaichis - 2
• • Crushed garlic - 2 teaspoons
• • Black pepper (coarsely powdered) - 1 ½ teaspoons
• • Basil/Tulsi leaves (finely chopped) - 2 teaspoons
• • Oregano (dried) - ½ teaspoon
• • Green chillies (finely chopped) - 3
• • Olive or any vegetable oil - 2 tablespoons
• • Mint leaves/Pudinas (finely chopped) - 2 teaspoons
• • Sugar - ½ teaspoon
• • Salt - as required
• • Tomatoes (finely chopped) - 3
• • Tomato puree (thick) - 1 cup
• • Cheese (grated) - 1 cup
• • Freshly boiled spaghettis/Noodles - as required

Method

• 1. Pressure cook the keema with 1 ½ cups water, bay leaves, black cardamom & a little salt until tender.
• 2. Discard the bay leaves & black cardamom.
• 3. Heat oil in a saucepan & fry onions until light brown. Add garlic & saute for 2-3 minutes.
• 4. Add the chopped tomatoes & tomato puree. Cook over medium heat for 10 minutes mashing the tomatoes.
• 5. Add the cooked keema with the liquid, salt, pepper, chopped green chillies, basil leaves, mint leaves, oregano and sugar.
• 6. Cook over medium heat for 10-15 minutes until meat sauce is nice & thick.
• 7. Arrange freshly boiled hot spaghetti on a plate, top with the meat sauce & sprinkle the grated cheese on top.
• 8. Serve piping hot with a green salad & garlic bread.