• 1 Onion diced

  • ½ Green Pepper

  • 1 teaspoon crushed garlic

  • ½ can of cherry tomatoes

  • ¼ cup red wine

  • 3 strips of bacon

  • 2 Tablespoons of whipping cream

  • 10 fresh basil leaves (chopped)

  • 1 cup finely grated pecorino cheese

  • 250grm (1/2 a pack) lean mince

  • 1/3 pack of pasta (of 500gr pasta pack)

  • 1,5L of water

  • Salt & Pepper for seasoning.

  • 2 Tablespoons oil

  • 2 Tablespoons olive oil

  • 2 Teaspoons tomato paste

  • 10 Kalamata olives (take the pits out)


  1. Bring water with a bit of salt and oil to boil. Once it starts to boil, add the pasta. The pasta should cook 8-10 minutes. Check the pasta by taking one piece out. The pasta should still be a little firm, so ensure it is not overcooked. When it is cooked, drain the water, and leave it to rest. Do not rinse pasta with water!

  2. Heat some olive oil in a separate pot, and add the diced onion with the garlic.

  3. Cut the bacon in to thin strips and add to the pot. Fry on medium heat until the onion is cooked (not brown).

  4. Add the mince and lightly break it into smaller pieces, and let it cook for a while.

  5. Cut the pepper into strips, and then small cubes.

  6. Add the tomatoes, and tomato paste. Stir through.

  7. Add the chopped basil, cream, ½ the cheese, and wine. Add pepper and salt

  8. Add the chopped green pepper, and olives last, and leave to cook, until the sauce becomes thick. Once the sauce becomes thick, add the pasta and stir through.

Serve the remaining separate in a bowl on the table.

 W. Nieuwoudt - All rights reserved