Greek pasta and mince dish
A traditional Greek salad (no lettuce) goes well with this meal. Quarter a few pita breads to serve on the side.
The olives are optional, if the kids don’t like them.
You need (for 4 people)
• 500 g mince, thawed
• 1 teaspoon chopped oregano
• 1 teaspoon chopped thyme
• 1 bay leaf
• salt and freshly ground black pepper, to taste
• ½ cup red wine
• ½ cup tomato purée
• 1 teaspoon sugar
• 12 black olives, pitted and chopped (optional)
• 250 g raw pasta (like fusilli or penne)
• 3 tablespoons chopped parsley
• 1 cup Greek yoghurt
• 2 eggs, beaten
• 4 tablespoons parmesan cheese
Here’s how
1. Add the spice. On the stove top, heat the thawed mince in a pan or a pot and add the oregano, thyme and the bay leaf. Allow the mixture to simmer so the herbs can flavour the meat. Add salt and black pepper.
2. Sneak a sip. Add the red wine, tomato purée, sugar and olives. Simmer for another 20 minutes. Preheat the oven to 180 °C while you wait.
3. Pasta in the pot. In another pot, cook the pasta and drain it. Stir the pasta into the mince mixture and add the parsley. Scoop into an ovenproof dish.
4. Beat it. Combine the yoghurt, eggs and parmesan cheese, mix well and pour over the meat. Bake for about half an hour until golden brown on top.
Other recipes to try out:
Basic mince
Mince and cheese bowls
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