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ok this is my first hand with any pasta. Never bothered cooking any, except for making some maggi 2 mins noodles...
Looks ok so far, although not as rich with tomato as I think it should be. Just used like 6-7 diced tomatoes and used a mince recipe with a bigger mixture of spices and herbs
500g mince (I used chicken)
1 tsp ground garlic
1 tsp ground ginger
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilly powder
1 tsp salt
1/4 tsp turmeric powder
1 small onion diced/sliced
7 small tomatoes
1 carrot
100 grams chopped raw papaya (optional)
I plain fried the minced chicken, this is something I do nowadays first to kill off any possible threat of bird flue. Apparently it dies at 70C, I figured if I heat everything up first, I stand a better chance.
Then add onions, garlic and ginger. Keep stirring on very high heat again. This again kills off the smell from meat. So you can pretty much do this while cooking all kinds of meat.
I kept the spaghetti on boil on the side. Added about 1tsp of salt to the pasta. I used a lot less quantity of pasta, since I knew my mince won't be that liquidy. I also added chopped carrots in here instead of the mince.
Afterwards I added the spices and herbs, mixed well together and then added the tomatoes, let it simmer for a while.
After the tomatoes give off some water of theirs add some raw papaya.
Let it all simmer for a while till the meat, tomatoes and the papaya's all tender.
Strained the spaghetti. I didn't mix the mince with the spaghetti. I thought I could do that on the plate.
Tadaaa.
As expected a little dry, so I used some thai chilli sauce, just a tad bit.
Thanks Ironduke!
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