How to make cheese spaghetti

 How to make cheese spaghetti

Ingrediants:

400g minced meat (lean)

Onion, chopped and squeezed ¼ cup

garlic) chopped 2 tbsp

green chili) chopped 1 tbsp

1 tablespoon of lemon juice

Dashi powder 1 tsp

1 teaspoon of ground black pepper

Salt ½ tsp or to taste

1 teaspoon of red chili powder or to taste

Dashi breadcrumbs 4 tbsp

¼ cup chopped fresh cilantro

Cooking oil for frying

Cooking oil 3-4 tbsp

Onion, chopped ¼ cup

2 tablespoons of minced garlic

Blanched and pureed tomatoes 1 ½ cups

Tomato puree 2 and ½ tablespoons

Salt ¼ tsp or to taste

Dashi powder 1 1/2 tablespoons

Black pepper powder ½ tsp

1 teaspoon of chopped red pepper

1 1/2 tsp dried parsley

½ cup water or as needed

Cooking oil 1-2 tbsp

200 g spaghetti (boiled according to package instructions)

1-2 tablespoons of chopped fresh parsley

Water 5-6 tbsp

1/2 cup grated cheddar cheese

½ cup of grated mozzarella

Chopped red chilli

Fresh chopped parsley

Addresses:

In a bowl, add the ground beef, onion, garlic, green pepper, lemon juice, chicken powder, ground black pepper, salt, red pepper powder, breadcrumbs, fresh cilantro. and mix until well blended.

Grease your hands with the oil, take a small amount of the mixture (45 g) and form balls of the same size (for 12 meatballs).

In a skillet heat the cooking oil and fry the meatballs over medium heat until golden brown and set aside.

In a wok, add cooking oil, onion, garlic and saute until the onions are transparent.

Add the pureed tomatoes, mix well and cook over medium heat for 2 minutes.

Add the tomato paste, salt, chicken powder, black pepper powder, chopped red pepper, dried parsley, mix well and cook for one minute.

Add the water, mix well and cook for 1-2 minutes.

Now add the meatballs, mix gently and cover and simmer for 8-10 minutes and set aside.

In a cast iron pan, add the cooking oil, the boiled spaghetti and mix well.

Add the fresh parsley, water and mix well.

Add the meatballs to the sauce, add the cheddar, mozzarella and chopped red pepper, cover and simmer until the cheese has melted (4-5 minutes).