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Rich and filling, here is a huge and hearty family meal. Serve simply with a green salad and an oil-free dressing.

Spaghetti with Roast Tomato & Beef Sauce


  • 45 ml olive oil
  • 115 g Rhodes Tomato Paste
  • 600 g baby Rosa tomatoes
  • 6 – 8 whole, large garlic cloves
  • 1 large onion, finally chopped
  • 500 g extra lean beef mince
  • 15 ml beef stock granules (Ina Paarman)
  • 1 x 410 g can Rhodes Chopped & Peeled Tomatoes
  • 60 ml chutney
  • 10 ml dried Italian herb mixture
  • 125 ml water
  • salt, coarsely ground black pepper and sprinkling of sugar
  • 45 ml finely chopped parsley
  • 500 g spaghetti, cooked, drained and seasoned

Chef's hint: You can add torn basil or even prepared pesto (to taste) to the tomato-mince mixture and of course, gratings or shavings of Parmesan cheese is an optional (but very delicious) extra.

And this is a huge dish. Feel free to halve the ingredients but our advice is make the lot and enjoy the leftovers the next day!


Pour 30 ml of the olive oil in a roasting pan and add the Rhodes Tomato Paste, baby tomatoes and garlic. Stir well then place the pan in the oven, preheated to 180 ºC. Roast for 45 – 60 minutes tossing and stirring the mixture every 15 minutes.

In the meantime, prepare the mince. Heat the remaining oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients except the parsley and spaghetti and bring to the boil. Lower the heat and simmer with a lid on for 30 minutes. Skim any excess fat off the top, season to taste, stir in the parsley and set aside.

Once the tomatoes are nicely roasted, remove the pan from the oven, season to taste and crush the garlic (or remove them if you want a subtle garlic flavour) and some of the tomatoes with a fork, leaving some tomatoes whole. Add the mince and stir well. Add the spaghetti and mix lightly but ensuring that the sauce coats the pasta. Transfer to a heated serving dish and serve.

Serves 8

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