Izzy’s Sweet Minty Beef & Creamy Cheesy Pasta

Rub a little butter or olive oil at bottom of your pot so the pasta doesn’t stick and stir every few minutes. I usually add a cup or two of milk to the boiling pasta to make it creamier. Don’t let the pasta over-cook J and taste both the pasta and beef for salt as you cook but be careful to balance your salt with the sweetness of the coke & barbeque marinade, otherwise it will just taste awful!

Method

1. To prepare your meat, pour coke into a glass and leave it out for a while to make it flat.
2. Slice your beef into strips and rub it in some salt, pepper and coriander. Cover with foil and place in fridge for 30min-1 hour so the spices settle into the meat.
3. Mix the coke with barbeque sauce until you have a thickish paste and pour generously over the spiced beef.  Throw in a few mint leaves and cover with cling wrap overnight or for a few hours.
4. When cooking, fry beef strips in a little olive oil until nice and brown.  Add half the onion (not chopped, but cut into rings) and carrots (cut into strips). Season with coriander, cumin and pepper as you fry. The cumin will give it a lovely flavor and texture, plus it smells awesome!
5. Add the 2 tablespoons of tomato paste and some of the left-over marinate to create a bit more gravy.  Let it sizzle for about 5 minutes on low heat while you check on your pasta. Throw in a few mint leaves and remaining onion (so that it is still nice and crunchy when you serve) and let it sizzle for another 5 or so minutes.
6. When serving, dish your pasta into plates/bowls and sprinkle grated mozzarella cheese before spooning the beef.  Spoon your cooked beef strips onto the plates, sprinkle some grated cheddar cheese over the meat and garnish with some mint leaves.  Serve with grated carrots mixed with finely chopped apple/pineapple (raisins will work too). If you want, mix a little vinegar & sugar and pour lightly over your carrots & fruit.