Keema Macaroni (Mince Macaroni)
Pasta, for me, is the ultimate comfort food. I love anything to do with pasta or macaroni, as they are my go-to on my lazy days. Today i am sharing a super easy Keema Macaroni recipe for busy weeknight Meals. One dish I make quite frequently when I have some mince is this one. Nice and simple, full of flavors.
This ain’t your ordinary pasta. With flavors bursting out from every corner, this one is delicious! To make it more unique and give a distinct flavor, I have used my ever favorite Italian Pasta Sauce.
You can use any macaroni for this recipe, but I totally recommend trying elbow or something that can help hold all of those tiny pieces of mince. I used my favorite whole wheat pasta. Cook it al dente according to package instructions.
While the pasta is cooking, saute up an onion and mince until cooked. Then add in some garlic, herb seasoning and pasta sauce. And once the pasta is cooked, drain and add it to the saute pan. I would add a dollop cheese or mayonnaise to make it more moist and gulp it down!
Isn’t that to easy?? Easy enough even for a weekday night? Of Course Yes!!
This is a really delicious pasta dish and the taste of the basil really comes through beautifully. The minced meat balances out the starch of the macaroni really well. A perfect dance of herb and spice ensues in your mouth…That you have to experience!
As you can see, the recipe is just as good and vibrant and delicious as ever. 🙂
Some Tips for the Perfectly Cooked Keema Macaroni:
- Never cook your macaroni in boiling hot water, it destroys the outer layer of the macaroni however you may not realize it. So, always throw in your macaroni or whatsoever in simmering water, a stage before boiling for best results.
- Always add a reasonable amount of salt to water, in which you will be cooking your macaroni.
- Once your macaroni has been boiled, strain it, take it out of the hot water and quickly rinse them in cold or regular tap water and the set aside. This stops the macaroni from further cooking, which results in soggy, dull and bland macaroni.
- Once you throw macaroni into your dish, let it cook and absorb the wonderful flavours of the dish, by letting it sit in the pan for 2-3 minutes with the lid closed and on slowest flame. Macaroni is bland, has no particular flavour so this step is very critical as well as rewarding.
Check it out the Keema Macaroni (Mince Macaroni) recipe and printable version here!!
Keema Macaroni (Mince Macaroni)
- 500 gm mince meat lamb, beef, chicken your choice
- 400 gm macaroni
- 1 tablespoon olive oil
- 1 large onion minced
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 cup italian Pasta Sauce
- 1/2 teaspoon crushed red chilies
- 1/2 teaspoon paprika powder
- 1 teaspoon herb seasoning
- Salt to taste
- For Garnishing
- green or black olives
- basil leaves
- cheese optional
Cook macaroni till el dente. Drain and set aside.
Heat olive oil in a large pan or wok over medium heat.
Saute onion, ginger and garlic in oil for few minutes or until t starts changing color and gets aromatic.
Add minced meat and cook for 5-10 minutes or it start changing color.
Add in the rest of the ingredients from Pasta sauce to salt and cook on low heat for around 20 minutes or until the mince is done.
Add water little by little to ensure that the mince does not stick to the pan.
Once the mince is cooked, add in the drained macaroni and give it a nice mix to ensure the all spices covers the macaroni.
Keep on low flame with tight lid for around 5 minutes.
Turn the heat off and take it out in a serving dish.
Garnish with olives and fresh basil.
You can top with some cheese. Enjoy!!
Recipe NotesServing Suggestions:
- You can use any pasta of choice , i like the taste of brown rice pasta compared to others.
- You can add veggies e.g. carrots, capsicum, green peas if you like. Everything in this recipe is optional. Go as you please. Play with flavours.
If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!
What are your holiday traditions guys? I would love to hear some from you all. Are there recipes passed down to you from your grand mom? Or the one from many generations? Share them all in comments below.