WHAT YOU'll NEED

• 3

  Tbsp oil
• 5cm

  piece cinnamon
• 2

  star anise
• 1

  medium size onion, thinly sliced
• 4

  cloves garlic, thinly sliced
• 2cm

  ginger, finely shredded
• 400g

  minced beef
• 1 can

  (290 g) Prego Black Pepper sauce
• 2

  Tbsp caramel sauce (preferably Cheong Chan caramel sauce)
• 1/2

  cup water
• 300g

  Prego spirals, cooked according to packet instructions and drained
• 200g

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

  stalks spring onion, finely sliced
• 1/2

  cup finely shredded carrot
• 1/2

  cup finely shredded cucumber
•  

  sliced red chillies or bird 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 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.