Description
This rich pasta in broth with beans is spiked with garlic and slow-cooked ribs and lemongrass. Develop a flavorful base by allowing it so simmer for several hours.
Ingredients
Scale
- 250g spaghetti
- 500g beef ribs
- 200g dried haricot beans ( soak overnight )
- 400g canned tomatoes ( or 4 large tomatoes diced )
- 2 cloves garlic
- 1 inch galangal, minced
- 1 inch ginger, grated
- 2 large red onion, finely sliced
- 1 red chilli, chopped
- 1 tbsp coriander
- 1 tsp cumin powder
- 1 tsp black pepper powder
- a small bunch of coriander leaves
- 1 lemongrass stalk
- few sprigs of thyme, rosemary, tarragon and basil
- salt to season
- 2 tbsp olive oil
Instructions
- Heat the olive oil in a large stock pot.
- Saute the onion, chilli, garlic, ginger and galangal until fragrant.
- Add in the tomatoes along with coriander powder, cumin, black pepper and lemongrass, with splash of water.
- Once the spices are fragrant, add the haricot beans, fresh herbs, coriander leaves and beef ribs.
- Add 4 cups of water and simmer on low- medium heat until beef pieces are very tender.
- Season with salt.
- Serve the broth in a bowl with pasta, or fresh breads.
- Prep Time: 10 mins
- Cook Time: 1 min
- Category: Main