WITH MACARONI IN TOMATO
It’s been a hectic week, so lets
slow down - forget about heaven and hell, work and stress,
and cook a hearty meal.
There are many variations on this meal.
I have developed my own recipe, incorporating some of
the elements of Greek, Italian and Malay cooking into
the final recipe, while keeping it simple and easy to
You can use any meat with the basic
recipe E.G Lamb chops, Boneless Shin, Beef Goulash and
even turkey or chicken, as long as you follow the recommended
cooking times (Veal, Turkey, Chicken +- 30min–
Lamb 60min– Goulash, shin 90min.
I prefer veal (cutlets or steaks)
1 can pureed tomatoes (or 6 fresh diced tomatoes and
2tsp tomato paste)
1 x large diced onion
6 cloves fresh garlic
1 x punnet fresh basil leaves (about 1 cup packed closely)
125ml fresh cream (optional)
3 tsp sugar
1 tsp salt
Freshly ground black pepper to taste
Olive oil for cooking (you can use normal oil)
Sautee onion in oil until it is soft
and changes color – do not brown.
Add tomato, garlic, black pepper, sugar and about half
a cup of water and cook on medium heat for about 15
Add half of the chopped basil.
If you have a blender, blend the sauce to a smooth consistency
and return to pot.
Add meat and cook for the specified
time on medium heat.
Add optional cream, rest of basil and
salt and simmer for a further 15minutes.
Bring a pot of water to the boil. Add
macaroni and cook without covering for 8 minutes.
Add drained macaroni to sauce and serve
with grated parnesan cheese.