Ingredients
- 500 grams pasta (penne or fusilli)
- 250 grams ground beef
- 150 grams tomato paste
- 250 grams ready to use spaghetti sauce
- 150 grams black pitted olives, drained & sliced
- 100 grams button mushrooms, sliced
- 185 grams quickmelt cheese
- 1 bulb garlic, minced
- 1 medium white onion, minced
- garlic powder
- salt
- black pepper
- washed sugar (optional)
- 3 tablespoons vegetable oil or olive oil
Instructions
1_ Cook the pasta as per package instructions. While cooking, prepare your ingredients. Set aside.2_ Turn the heat to medium and heat a wok, skillet or deep bottomed pan.
3_ Place the vegetable oil on the pan and let it heat for a minute. Add in the minced garlic and saute well.
4_ Once the garlic becomes aromatic (do not let it turn brown as it will become bitter!) add in the onions and saute for a minute.
5_ Add in the ground beef, pinch of black pepper, salt and garlic powder. You can add in as much garlic powder as you want. (For me, the more the better!). Mix very well and saute until the beef turns light brown.
6_ It should really smell very good at this point! Add in the mushrooms and olive. Saute for 3 minutes.
7_ Add the tomato paste and spaghetti sauce. Mix very well and make sure that the pasta is evenly coated.
8_ Add in some more powder, pepper and salt. Do a taste test. You may add some sugar if you want a semi sweet version.
9_ Turn the heat to low and let it sit for 2 minutes.
10_ Now the fun part. Top the pasta with the sliced quickmelt cheese and let it sit for 5 minutes.
11_ Mix very well. Your cheese should melt and be quite sticky.
12_ Enjoy your pasta!
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