WHAT YOU'll NEED

• 1

  Can (300g) PREGO® Black Pepper Pasta Sauce
• 300

  g Prego Spiral OR Prego High-Fibre Tri-colour Spiral, cooked according to packet instructions and drained
• 3

  tbsp oil
• 5

  cm piece cinnamon
• 2

  star anise
• 1

  medium size onion, thinly sliced
• 4

  cloves garlic, thinly sliced
• 2

  cm ginger, finely shredded
• 400

  g minced beef
• 2

  tbsp caramel sauce (preferably Cheong Chan caramel sauce)
• ½

  cup water
• 200

  g green vegetables*, cut into 6cm lengths, blanched in boiling water for 2 minutes and drained
• For Garnish
• 2

  stalks spring onion, finely sliced
• ½

  cup finely shredded carrot
• ½

  cup finely shredded cucumber
•  

  Sliced red chillies or bird’s eye chillies

HOW TO MAKE IT

• 1

  Heat oil and add cinnamon and star anise – fry 30 seconds. Add onion, garlic and ginger, frying until just beginning to brown. Add beef and continue frying over high heat until browned. Add PREGO® Black Pepper Pasta Sauce, caramel sauce and water. Bring to the boil and simmer 15 minutes.
• 2

  Serve sauce with pasta and vegetables, sprinkled with garnish ingredients.

• *either pak choy, mustard greens or spinach

• GOES WELL WITH … Satay, nasi impit with peanut sauce, lontong.