Thursday, 1 May 2014


  • 500 grams minced meat
  • 3 garlic cloves
  • 1 large tin of crushed tomatoes
  • 1 jar of puréed tomatoes
  • Italian herbs to taste
  • Oregano to taste
  • Olives ( your choice)
  • 1 zucchini
  • Salt and pepper
  • Dried chili to taste
  • ½ cup of milk Parmesan cheese
  1. Brown mince.
  2. Add chopped garlic & stir until garlic softens.
  3. Add tomatoes, puréed tomatoes, olives, herbs, salt and pepper.
  4. Simmer for 30 minutes while cooking Rigatoni pasta.
  5. ( I like Rigatoni for this dish as the sauce is quite thin and runs inside the pasta)
  6. I add the sliced zucchini about 15 minutes before serving so they are a little firm.
  7. Stir in the milk and Parmesan cheese to sauce before adding the cooked Rigatoni.
  8. Serve with some French bread. Yum!

Don't forget to go check out Big Daz at his website Cooking with the Walkers