All you need for the ultimate weeknight meal is one pot, a packet of pasta and a handful of ingredients. Call the fam and tuck into this beefy spaghetti with spicy arrabbiata sauce!

SERVES 4–6 // COOKING TIME 25 min

INGREDIENTS
2 garlic cloves, crushed
1 onion, diced
400 g beef cubes
10 g tomato paste
1 tbsp sugar
2 tsp dried mixed herbs
2 red chillies, chopped
400 g tin chopped tomatoes
200 g sun-dried tomatoes
1 L beef stock
300 g spaghetti

METHOD
1. Heat some vegetable oil in a pot and fry the garlic and onion until translucent.
2. Add the beef, tomato paste, sugar, mixed herbs and chilli. Stir until the beef is fully coated, then cook until slightly browned.
3. Mix in the chopped tomatoes and sun-dried tomatoes.
4. Add stock and bring to the boil. Add spaghetti and cook for 8–10 minutes, until al dente.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Beefy spaghetti with spicy arrabbiata sauce appeared first on MyKitchen.

This sweet potato gnocchi is one of our favourite indulgences. It’s wholesome and healthy, cheesy, wheat-free, has bacon and easily comes together as a gourmet dish you could serve at your next dinner party.

SERVES 4 // COOKING TIME 105 mins

INGREDIENTS
For the sweet potato gnocchi
2 medium sweet potatoes, scrubbed
1 tsp salt
1 cup cornflour, plus extra to dust
½ cup potato flour
1 packet streaky bacon, sliced
Vegetable oil, to fry
For the sauce
¾ cup cream
3 tbsp Gorgonzola
Black pepper
Parsley, to garnish

METHOD
For the sweet potato gnocchi
1. Preheat oven to 200°C.
2. Place the sweet potatoes on a baking tray. Roast for 1 hour, until soft. Set aside to cool slightly for easy handling, then peel.
3. Mash the warm sweet potato until fine. Add the salt, corn and potato flours and mix until a dough forms. Turn on to a floured surface and knead to form a stiff dough.
4. Divide into 4 equal pieces and roll each piece into a 3 cm-thick rope. Cut into 2 cm pillows and score with a fork.
5. Drop a few pillows at a time into a pot of boiling salted water. Once they’ve floated to the top, remove with a slotted spoon.
6. In the meantime, fry the bacon in heated oil until crisp. Drain on paper towel.
For the sauce
1. Heat the cream in a saucepan.
2. Stir in the Gorgonzola.
3. Serve gnocchi with Gorgonzola sauce, crispy bacon and black pepper. Garnish with fresh parsley.

The post Sweet potato gnocchi with Gorgonzola and bacon appeared first on MyKitchen.