1 lb (450 g) minced beef
1 red pepper, seeded and sliced
1 onion, skinned and chopped
4 oz (100 g) button mushrooms, wiped and sliced
396 g (14 oz) can tomatoes, with juice
1 tsp (5 ml) Tabasco sauce
salt and freshly ground pepper
4 oz (100 g) wholewheat spaghetti rings
300 g (10 oz) natural yogurt
1 egg, beaten
1/2 cup (50 g) 2 oz flour, sifted
2 tomatoes, sliced, and chopped fresh parsley to garnish
1 red pepper, seeded and sliced
1 onion, skinned and chopped
4 oz (100 g) button mushrooms, wiped and sliced
396 g (14 oz) can tomatoes, with juice
1 tsp (5 ml) Tabasco sauce
salt and freshly ground pepper
4 oz (100 g) wholewheat spaghetti rings
300 g (10 oz) natural yogurt
1 egg, beaten
1/2 cup (50 g) 2 oz flour, sifted
2 tomatoes, sliced, and chopped fresh parsley to garnish
method
1. In a saucepan, gently fry the mince in its own fat, until turning brown.
2. Drain off any fat. Add the pepper, onion, mushrooms, the can of tomatoes and juice, Tabasco sauce and seasoning; simmer gently for 10 minutes.
3. Meanwhile, cook the pasta in a pan of fast boiling water for about 10 minutes, until tender, but not soft. Drain.
4. Place in a 1.4 litre (2 1/2 pint) ovenproof dish. Top with the mince mixture.
5. Beat together the yogurt, egg and flour until smooth, pour over the mince.
6. Bake in the oven at 180°C (350°F) mark 4 for 40 minutes.
7. Serve hot, garnished with tomatoes and chopped parsley.
2. Drain off any fat. Add the pepper, onion, mushrooms, the can of tomatoes and juice, Tabasco sauce and seasoning; simmer gently for 10 minutes.
3. Meanwhile, cook the pasta in a pan of fast boiling water for about 10 minutes, until tender, but not soft. Drain.
4. Place in a 1.4 litre (2 1/2 pint) ovenproof dish. Top with the mince mixture.
5. Beat together the yogurt, egg and flour until smooth, pour over the mince.
6. Bake in the oven at 180°C (350°F) mark 4 for 40 minutes.
7. Serve hot, garnished with tomatoes and chopped parsley.
serving amount
serves 4
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