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Al-Ahram Weekly 7 - 13 October 1999 Issue No. 450 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 7 - 13 October 1999 Issue No. 450
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Interview Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Meatballs in pasta
By Moushira Abdel-Malek
Ingredients:
1/2 kg ground beef
1/2 kg penne pasta
1 onion (grated)
1 tbsp crushed garlic
4 tbsp finely chopped parsley
1/2 cup sliced green capsicum
4 tbsp tomato paste
oil + butter
1 tbsp basil (dried)
salt + pepper + allspice
Method:
Boil the pasta to cook al dente and set aside. Mix the ground beef, the onion, half the quantity of parsley and season with salt, pepper and allspice. Form into meatballs and fry in a mixture of oil and butter until golden browned. Remove on kitchen paper towels. Gently fry the garlic in some fresh oil until yellowish. Add the capsicum and stir fry with the garlic for a couple of minutes. Add the tomato paste. Season, adding the basil. Add water, cover and allow to simmer until the capsicum is cooked. Add the meatballs, stirring them gently in the sauce. Bring to the boil. Cover and leave to cook for 15 minutes over medium heat. Add the pasta, stirring it in gently to mix well. Sprinkle the remaining quantity of parsley and serve with a green salad.
