Eritrean Spaghetti Recipe -Serves 6
Eritrean Spaghetti Recipe – for 6 people
Long ago we had some teenage refugees from Eritrea living with us. This is one of their recipes. We had never imagined combining chilli, rosemary and garlic. It is a wonderful combination.
You will need:
Chilli (2 small vicious chillis is enough unless you know your diners like it hot! Even then, take it carefully.)
Garlic -4 cloves
Rosemary- about two tablespoons
Mince (we prefer beef but lamb is fine). About half a kilo.
A little oil
Tin of chopped tomatoes
Hard cheese (optional)
Pasta for 6 (about 450 grams), water and salt. A little oil.
If your mince is currently frozen, defrost it. When the mince is defrosted, carry on.
Put your heavily salted water to boil. If you are going to make a salad do it now. If your salad involves drizzles or sprinkles, hold those for now.
When the water is boiling well, pour oil on top and introduce the pasta. While waiting for the water to boil, start on the sauce.
Peel and finely chop the onions. Fry them lightly in oil.
Peel and finely chop your garlic.
Chop your chillis finely – the finer the better
When the onions are translucent white, add the garlic chillis rosemary ground pepper and lightly salt.
When your onions are golden, add the mince.
Stir at intervals.
If you are going to have cheese as a side dish or topping, grate about 100 grams of cheese. If your diners really like it, grate more.
When the mince is thoroughly cooked, add the tin of chopped tomatoes and stir.
Taste the sauce. If it tastes wonderful with a bit of a kick it is right.
If not, consider adding rosemary or salt. If it seems too hot add a second tin of tomatoes. If it is not hot enough add chilli sauce but do not add too much or some of your diners will not be able to eat it.
Your sauce and your pasta should now both be ready. Serve with the cheese as a side dish to sprinkle over at the table. If you held back on drizzles and sprinkles for your salad add them now.
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