Spaghetti with Minced Meat (Kheema)

There is an Italian Meat Based Pasta Sauce known as Bolognese Sauce. It is quite famous and originated in Bologna, Italy. The traditional Bolognese Sauce contains beef, pancetta (cured meat), onions, carrots, celery, tomato paste, meat broth, red wine, and milk or cream. Spaghetti Bolognese is a dish which is famous outside Italy. It consists of a meat sauce served on a bed of cooked Spaghetti.

Minced Meat (Kheema/Qeema) is popular in India and many Middle-Eastern countries. Minced Meat goes well with Macaroni, Spaghetti and most of the other kinds of Pasta. Here is an Indian version of Spaghetti Bolognese. I cooked Minced Beef with Indian spices and then combined it with Spaghetti. You can also try the same recipe with Macaroni. If you don’t eat Beef, you may substitute it with Minced Lamb, Chicken or Pork.

Spaghetti with Minced Meat

Ingredients

1. Spaghetti – 1 lb
2. Lean Ground Beef – 1 lb (You can use Lamb or Pork instead of Beef)
3. Finely Diced Onions – 1 large
4. Diced Tomatoes – 2 medium
5. Sun Dried Tomatoes – 4 or 5 pieces
6. Tomato Paste – 1/4 cup
7. Dry Red Chillies – 4 or 5 (Alter according to your Spice Tolerance)
8. Minced Garlic – 4 cloves
9. Bay Leaves – 2
10. Olive Oil – 1 tbsp
11. Salt – to taste
12. Water – As needed

For Marinating Beef

1. Meat Masala Powder – 3 tbsp (I used Eastern meat Masala powder)
2. Coriander Powder – 1 tbsp
3. Turmeric Powder – 1/2 tsp
4. Pepper Powder – 1 tsp
5. Red chilly powder – 2 tsp (Alter according to your Spice Tolerance)
6. Italian herb seasoning – 2 tbsp (The ingredients are Marjoram, Thyme, Rosemary, Sage, Oregano, Basil)
7. Garam Masala Powder – 1/2 tsp (optional)
8. Ginger Garlic Paste -1 tbsp
9. Salt – to taste

Preparation Method

1. Wash the minced meat thoroughly in a colander atleast 4 or 5 times and allow it to drain.
2. Marinate the ground meat with the above ingredients and keep it aside for around 15-20 minutes.
3. Meanwhile, heat 1 tbsp oil in a pressure cooker and add onions. Saute till the onions become translucent.
4. Add the bay leaves, dry red chillies, garlic, sun dried tomatoes and diced tomatoes to the cooker and saute for a minute or two.
5. Add the marinated ground meat and tomato paste to the pan along with 1/2 cup of water. Mix everything well.
6. Cover the pressure cooker and allow the meat to cook for around 3 whistles on medium flame. Switch off the stove and let the pressure subside.
7. Cook the spaghetti in boiling water according to the instructions on the packet. Add salt and 1/2 tsp olive oil while cooking spaghetti.
8. Drain the spaghetti and keep aside.
9. Open the pressure cooker and stir the minced meat breaking up any pieces sticking together. If the gravy appears too watery, simmer for a few more minutes until it thickens.
10. Transfer the Spaghetti to a wide pan. Pour the cooked minced meat along with its gravy on top of the spaghetti and toss everything together. I don’t like too much of gravy with my spaghetti and prefer it slightly dry. So, I tossed the spaghetti with less gravy and more meat.
11. Adjust salt and pepper to taste. If you like, you can add grated cheese on top of the spaghetti.