Bismillahir Rahmanir Raheem
Tagliatelle is a long, flat and thin spaghetti, similar to fettuccine. This type of spaghetti pairs beautifully with meat sauces, but you can also use it with other light sauces such as cheese and spinach, chicken and even fish sauce. You can’t really go wrong with pasta; although some types pair much better with certain traditional toppings.
So on this occasion I’m using the traditional red meat
This dish is basically a meat Tagine base, the only difference is that I've used minced lamb and an extra amount of fresh tomatoes than I would use in a Tagine, some use a little tomato puree/paste instead of the extra tomatoes. It's your preference really.
Spaghetti is always a favorite with kids, I've always loved it but we don't usually have it very often so it's extra special when we do ;)
- 1/2 kilo Minced Lamb -
- 1 large Onion - diced small
- Hand full of Fresh coriander - cut small
- Hand full of Fresh Parsley - cut small
- 2 cloves of Garlic - grated, crushed or minced
- 4-5 Tomatoes - peeled and chopped small
- 1 tsp Salt and black pepper to taste - (you can also add some chopped green chillies if you like spice)
- 1/4 tsp safron or Haldi -
- 1/2 tsp sweet paprika -
- 1/2 tsp Ginger powder -
- 1-2 tsp sugar - (optional to balance the taste)
- 3-4 tbl sp (big spoon) of Olive oil -
- 1 big Packet of Tagliatelle spaghetti -
- 1 1/2 pints of boiled water Water mixed with 1 stock cube - (about 3/4 of a litre)
- Peel and chop the onion and place in a heated pan with the olive oil
- Stir fry the onions until browned then sprinkle in the minced lamb. Stir fry until browned.
- Add your chopped greens and garlic along with the seasoning and stir for a few minutes until mixed in.
- Add the chopped tomatoes before the spices start to stick onto the bottom of the pan.
- Then add the sugar, and stock, turn down to a low heat and let cook until meat is soft. (For every 1lb of pasta, bring 5/4 of water to a boil.)
- At this stage you add the Tagliatelle into the sauce and let boil, stirring occasionally to prevent sticking.
- When the Tagliatelle is almost cooked but not quite cooked yet, turn off the heat, cover the pot and let finish cooking while expanding into it's full shape.
- Garnish however you please and serve immediately for the best taste ;)