This is a very inviting pasta dish and it doesn’t take long to make at all. You can use any type of pasta for this recipe, not just matacholi.
I boiled 1 gallon or 4 liters of water and added 1 tsp of olive oil and a pinch of pink salt to the water and covered it and waited for the water to boil and opened the package of pasta I wanted to use and cooked it according to package directions.
While waiting for the pasta to cook I used any type of vegetables I wanted. If my husband is a big mushroom eater like me then I add too and it really doesn’t matter which types you use. I would put 1 handful in there of my choice that I desire. I cut 2 zucchinis or Italian yellow squash and 1 large eggplant or 4 small baby eggplants. I add 1 bell pepper to the bowl cut to pieces. Any color is fine and doesn’t matter at all one bit.
I add 3 tbs of olive oil to another and pot add 1 onion and caramelize it. Sometimes I also add 1 shallot and also other colors of onion can be used too except for green onions. I add 3 cloves of garlic and stir for 1 minute.
I then start making the sauce by browning 1 lb or 1 kilo of ground beef. Chicken, veal, lamb or veggie crumbles by Morningstar farm and boca brand can be used too or you can just leave out the meat and veggie burger crumbles and have all vegetables.
I combine the vegetables with the meat in this dish and for the carnivore, you don’t have to add vegetables if you don’t want to. However I love vegetables with mine and lots of it
Everyone has their own preferences. Add 1 tomato that has been pureed followed by a can of tomato paste and 3 or 4 tomato paste cans full of water.
Add 4 shakes of seasoned salt, or 1 pinch of vegtea seasoning, or 1 pinch of pink salt, 1 pinch of black peppercorns ground in mortar and pestle, 1 pinch of ground cinnamon.
Cinnamon is a lot better in the sauce then sugar I think and I hate sugar in my sauce even though they say it cuts the acid and cinnamon is my preference. If you want to add sugar then add turbinano sugar (optional).
I add also 1 pinch each of rosemary, basil, oregano, marjoram, thyme and red chili flakes or crushed red chili. The ones I get are the round ones are found in the Indian and Pakistani stores since I love heat and sometimes I add 1 pinch of sage (optional). I added 3 bay leaves to the sauce too.
I stir everything until my sauce gets thick and I add 1 tiny slice each of romano and parmesan cheese and stir some more until the cheese melts in the sauce and the sauce should be nice and thick before you add it. Oh I add 4 drops of balsamic vinegar to my sauce too to make it really outstanding and it makes the sauce the best I ever had in my life so please try it.
The pasta should be ready to be taken off of the stove and drained it in the colander and rinse with cold water. Put the pasta back in the pot and take it back to the stove turn the sauce off and add it to the pasta. You can garnish it with parsley too if you want at this stage ( optional).
I hope you like this recipe. this is my favorite way to enjoy pasta.
benazir's blog 