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Mother of the Chunks (Libyan Pasta and Sauce) (M)
Source: "Arabian Delights"
Serves: 4

12 ounces pasta, your favorite

2 onions, chopped
3 tablespoons olive oil
3 cloves garlic, minced
4 serrano or jalapeno chilies, whole
4 cups water
2 rounded tablespoons tomato paste
2 ripe tomatoes, minced
4 ounces beef jerky, cut into bite sized pieces
1/2 teaspoon sweet paprika
1/4 teaspoon cumin
pinch each: nutmeg, cinnamon, ground cloves
salt and pepper to taste
red pepper to taste (optional)

Prepare pasta per package directions.

Sauté onions in oil until soft and transparent. Stir in the garlic and chilies and stir-fry for 3 to 5 minutes. Add water, tomato paste, tomatoes, jerky, and spices. Bring to a boil.

Reduce heat and simmer 2 to 3 hours, until beef is softened. This should be like a thin broth. Add more water if necessary to achieve this consistency. Place pasta in bowls and fill with sauce just to cover.

Poster's Notes:
No, I'm not going for the gross-out factor. This is a Libyan dish from a cookbook called ARABIAN DELIGHTS. We do a lot of camping during the summer (although I confess I'm much too old to sleep on the ground anymore...) and this seems like something worth trying while on an extended camping trip.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A