Being one of the worlds favourites it is no wonder that this dish is very popular in Tunisia. You can even buy different thicknesses of Spaghetti in corner shops, this is a reflection of how passionate the Tunisians are about their pasta.
Of course the Tunisian Bolgonese is spicy but you can make is as hot as you like. Potatoes are also sometimes added, it took me a long time to get used to it but sometimes my husband leaves it out and then I am left wondering where the goodness has gone. Another strange ingredient is the chickpea, not too many but just enough to make the sauce different and unusual.
Tunisian cooking is easy, in general it’s slow cooking, most dishes follow the golden rule – everything takes 1 and a half hours to cook. Or at least until the oil comes to the surface.
Ingredients
3 tbsp olive oil
1 finely chopped onion
2 bay leaves
3 tbsp tomato paste
250gr lean minced beef
water
1 tbsp tabil
3 or 4 garlic cloves
1 tsp salt
freshly ground black pepper
optional: dried chick peas, dried chilli peppers, potatoes
Method
Fry off the onions in the oil and bay leaves, if you are using the chickpeas add them now. When the onions are softened add the tomato paste and let it cook for a couple of minutes to get rid of the bitterness. Stir in 2 to 3 cups of water, stir while adding the minced meat so that it isn’t lumpy. Add salt, black pepper, tabil, and garlic. If the sauce is too thick add more water, leave to cook for at least an hour.
* If adding the potatoes add them 30min before the end to slowly cook.
Serve the sauce on a bed of your favourite spaghetti and sprinkle Parmesan cheese if desired. A true Tunisian meal will always be served with freshly baked french bread from the local bakery!
Lisa – is the owner of Cookfolio. Lisa is a blogger and self confessed web junkie. Originally from Australia Lisa has been living in The Hague for over 20 years. You can find Lisa online at: lisarouissi.com & on Twitter @koffiekitten. If you have an idea or a question get in touch.
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