Tasty Beef Spaghetti Vegetale
Beef Spaghetti vegetale is another twist to my spaghetti vegetale recipe. Its loaded with carrots, green peas, spring onions, onions, habaneros and ground beef. I’m giving it four stars because I can imagine how sumptuous the meal would have been if there was a grilled chicken served in accompaniment with the recipe. But, there wasn’t.
Servings
4people
Passive Time
1hr
Servings
4people
Passive Time
1hr
Ingredients
Instructions
  1. Bring salt water to boil, add a tsp of oil and the spaghetti and cook till spaghetti is edible; not too soft.
  2. Dice vegetables (Carrot, springs, onions, habaneros (or red pepper)
  3. Drain the spaghetti to remove water and starch. Set aside.
  4. Boil little water and steam carrots for 3minutes to soften it. Drain and set aside.
  5. Parboil green peas in salted water for about 10minutes. Skip this step if you are using parboiled canned peas.
  6. Heat saucepan on medium heat and melt margarine. Pour the onions and the habaneros and fry for 2 minutes.
  7. Add the ground beef, season and add the steamed carrots, springs and parboiled peas . Fry for 2minutes. You need to stir constantly while frying to allow heat penetrate the beef well. However, stir carefully to so as to get some beef lumps and not crumbs.
  8. Toss the spaghetti into the beef sauce and stir well. Cover to steam together for 3minute on very low heat and serve