A new Lebanese-inspired mince sauce with seven spice, parsley and tomato.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 750 g lamb or beef mince
- 1 tbsp olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 800 g crushed tomatoes
- 200 ml stock or water
- 2 tsp Lebanese seven spice
- ½–1 tsp chilli flakes
- ½ tsp cinnamon
- ½ cup chopped parsley
- Salt and pepper
- 500 g pasta
Method
- Soften onion in oil for 6 minutes. Add garlic for 30 seconds.
- Add mince and brown thoroughly. Stir in seven spice, chilli, cinnamon and tomato paste for 2 minutes.
- Add tomatoes and stock. Simmer gently, partly covered, for 40–50 minutes, stirring occasionally.
- Season to taste and stir in parsley near the end.
- Cook pasta and toss with the sauce, adding a little cooking water as needed.