This recipe makes up to 4 servings depending on how much sauce you like in your Spaghetti!

1/2 kg minced beef
1 large onion, minced
5 – 6 cloves garlic, minced
1 can mushrooms, drained and sliced
1 can stewed tomatoes
5 tbsp tomato puree
1 – 2 tsp dried oregano flakes
3 tbsp olive oil for frying
2 cups water
1 Maggi beef cube
Salt to taste

DIRECTIONS

In a heavy saucepan, heat 1 tbsp olive oil and fry the sliced mushrooms on medium heat till somewhat dry. Careful, they tend to jump if the heat is too high!

Remove the mushrooms, add a little more oil if necessary and fry the minced beef until all the water is gone. Remove and add to fried mushrooms.

Add 1 tbsp oil if necessary and fry the minced onions and garlic till fragrant and the onions are transparent and soft. Don’t let them brown.

Add the tomato puree and stewed tomatoes. Stir well, cover and let simmer until all the water is gone and the sauce is somewhat dry. Rub the oregano flakes between your palms and add to the sauce together with salt to taste. Let it continue to simmer until the sauce is completely dry – do not let it burn!

Add 2 cups water, the beef cube and the fried mushrooms and minced beef. Mix well and cook till most of the water is gone.

To serve, dish out the spaghetti on a plate and spoon the sauce on top. Sprinkle with grated Parmesan if you like.

1.125 kg minced beef, minced

1 tbsp olive oil for frying

1 finely chopped onion

2 cloves garlic chopped

1 red pepper, de-seeded, skin removed, chopped

1 tsp cumin  powder

1 tsp mixed herbs

Half cup tomato sauce (canned sauce or passatta)

Half cup fresh breadcrumbs

Half cup beef stock

Salt and pepper to taste

DIRECTIONS

Preheat oven to gas mark 4, or 180C/350F.

Heat olive oil in a saucepan, and fry the onions, garlic and mixed herbs. Let it "sweat" over heat until the onions are soft without browning. Transfer to a large bowl and allow to cool.

Add tomato sauce, breadcrumbs and beef stock to the cooked mixture. Mix well then break up the minced beef and add to mixture. Season and mix together gently.

Pack this mixture into a 28 x 12 x 8 cm (11 x 5 x 3 inches) deep loaf tin and bake for 50 – 60 minutes.

Remove carefully from oven. Pour off any excess fat, let the loaf cool for about 10 minutes. Slice and serve with crisp green salad, spicy tomato salsa and crusty bread. Can also be served cold.

1/2 kg minced beef

1 egg, well beaten

2 cloves garlic, chopped

1/4 onion chopped

1 tbsp chopped fresh parsley

Grated nutmeg

Salt and pepper

DIRECTIONS

Pre-heat oven to 210 C.

Put all ingredients in a mixing bowl and mix well – best done with your hands – then shape into a rectangle.

Heat some olive oil and butter in a saucepan large enough for the “rectangle” and fry on medium heat till both sides are brown.

Place in rectangular Pyrex dish and roast in oven for about an hour or till well-done.

Slice and serve with Rohaizan’s Low-carb gravy.

INGREDIENTS

For the meatballs:

• 500 gms ground beef
• 1/2 tsp nutmeg powder
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

For the sauce:

• 2 cloves garlic – minced
• 1/2 small onion – minced
• Beef cube
• 1 tbsp sherry vinegar

DIRECTIONS

Mix all the ingredients, knead well and form into golf ball-sized balls.

Heat some oil and fry meatballs on medium heat till well cooked. Drain and remove. Throw away the oil and leave only 2 tbsp in the saucepan.

Heat oil and fry the garlic and onion till soft. Add the sherry vinegar, stir well and let it simmer for 5 minutes.

Add 1/2 cup water and bring to the boil. Add salt to taste then add the meatballs. Make sure there is enough liquid to more or less cover the meatballs. Cook uncovered for 15 – 20 minutes till the "soup" is gone.

Serve with mashed potatoes and mixed vegetables or for a difference, cauliflower mash and red cabbage.