Ingrédients
- Pasta, penne500 grams
Huile de maïs2 tablespoons
Sel1 tablespoon
Eau2000 liters- Tomatoes500 grams
Ail Écrasé4 cloves
Sauce épicée0.3 tablespoon
Épices0.3 teaspoon- Sel0.5 teaspoon
Viande de boeuf hachée250 grams- Onion, chopped2 large
Huile2 tablespoons
Piment vert1 piece- Black olives, sliced5 grams
- Parsley, chopped5 grams
Fromage Cheddar2 slices
Poivre noir0.5 teaspoon- Sel0.3 teaspoon
Mesures
- 1
To boil the pasta, place a pot on the stove, then add water, oil, and salt. When the water boils, add the pasta to the pot and cook.
10 minutesMatériel requis:
Marmite - 2
To prepare the meat, heat oil in a pot, add the chopped onion and sauté until golden, then add the meat, chili, salt, and green pepper. Sauté, then reduce the heat and let it simmer for 15 minutes.
15 minutesMatériel requis:Marmite - 3
To prepare the sauce, heat oil in a pot, add garlic and sauté for a minute, then add the crushed tomatoes, salt, hot sauce, and spices. When the ingredients boil, reduce the heat and let it simmer for 20 minutes.
20 minutesMatériel requis:Marmite - 4
Prepare a baking sheet, place the previously prepared sauce in it, then distribute the sautéed meat, followed by the olives and cheese, and then the pasta.
Matériel requis:
Plaque de cuisson - 5
In a preheated oven, place the baking sheet for 10 minutes, then remove it from the oven and let it cool for 5 minutes.
10 minutesMatériel requis:
Four - 6
Invert the baking sheet into a wide bowl, so that the pasta is at the bottom and the other ingredients are on top, and garnish with chopped parsley.
Faits nutritionnels
Huile de maïspour 100gSelpour 100gEaupour 100gAil Écrasépour 100gSauce épicéepour 100gÉpicespour 100gSelpour 100gViande de boeuf hachéepour 100gHuilepour 100gPiment vertpour 100gFromage Cheddarpour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.