Spaghetti with Sauce for Tomato Garlic Sauce
Lee Kum Kee

Spaghetti with Sauce for Tomato Garlic Sauce

Serves 2
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½ Tbsp oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g minced beef
100g smoked chopped pancetta
180g spaghetti
1 celery stick, finely chopped
½ carrot, finely chopped
grated parmesan cheese for serving
basil leaves or finely chopped spring onion



1 Heat pan to medium heat. Add pancetta and fry till it releases its fat. Add onion and garlic and cook till fragrant. Add carrots and celery. Cook for a couple of minutes
2 Add minced beef and sauté over medium heat till beef browns.
3 Add Lee Kum Kee Tomato Garlic Stir-fry Sauce sachet and mix well. Followed by the stock. Bring to simmer, cover and cook until sauce thickens ,about 15 to 20 minutes.Add stock and bring to simmer with lid on. Cook till sauce thickens about 15 to 20 minutes.
4 Meanwhile prepare the spaghetti according to packaging instructions. Drain, reserving a small cup of the spaghetti water.
5 Add cooked spaghetti to the sauce. Stir well by lifting and turning. Add a splash of the reserved spaghetti water to thicken the dish.
6 Serve with grated parmesan and garnish with fresh basil.
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