Ingredients
Penne 200 g
Water 4 cups
NAtional Salt 1 tsp mixed together
Oil 1 tbsp
Keema (minced meat) 250 g
Onions, grated 250 g (1 cup)
NAtional Garlic paste 1 tsp
NAtional Salt 2 tsp or to taste
NAtional Garam masala ¼ tsp
Tomato puree 1 cups
Sugar 1 tsp
NAtional Chilli powder 1 tsp
Dried oregano 1 tsp
Dried basil 1 tsp
Grated cheese to garnish
Preparation
Heat oil, add onions and garlic, and saute over high heat till slightly pink in colour. Add keema, salt, garam masala and cook till done (about 15 mins.)
Add tomato puree, chilli powder, oregano and basil and bring to a boil. Simmer for a couple of minutes, and keep warm.
Bring the water mixture to a boil and cook the penne in it till ‘bite-like’ .
Drain it out in a colander and mix into the keema mixture.
Mix well till heated through, transfer to a serving dish and serve hot garnished with the cheese.
