Azikonke Ngcobo's Beef Mince Pasta Recipe

“The reason I include Wedgewood Nougat in my introduction is because that’s where Azikonke (Azi) Ngcobo started his culinary journey. He worked in the Wedgewood Emporium at Piggly Wiggly, on the Midlands Meander, when Chef Jen Pretorius was part of the team. According to what I have been told Chef Jen suggested to Azi that ours was “the only chef school to go to”. A hearty thanks to you, Chef Jen.”
— Jackie Cameron

Azikonke Ngcobo's Beef Mince Pasta Recipe

Yields 4-6 Portions

Ingredients:

  • 248g finely chopped onion /2 small onions

  • 60g Oil

  • 1kg of Dargle beef mince

  • 14g finely chopped garlic

  • 16g Paprika

  • 16g Barbecue spice

  • 400ml Water

  • 40g Cream of Mushroom soup

  • 40g Oxtail and Vegetable soup

  • 600ml Milk or Cream

  • 500g Penne pasta

Additional:

  • Grated cheese

  • Herb garnish

Method:

  1. Start by caramelising the onions until golden brown in oil.

  2. Once onions have been caramelised add in the mince.

  3. Add the garlic, paprika and barbecue spice stir well.

  4. Gradually add the water begin to add your two soups.

  5. Once completed gradually add in cream or milk while stirring.

  6. Fill a large to medium pot with about half water and bring to the boil once boiling add in pasta and cook for 5 to 10 minutes - follow packet directions. 

  7. Once complete plate however desired and garnish with a bit of grated cheese and 2 sprigs of basil.

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