Remembering aspects of Cape Town

There is a restuarant in Cape Town called Magica Roma, and they serve the best pasta I have eaten in a long time, I have tried to replicate it numerous times but it nevers seems to taste like the one in the restuarant, must be the atmosphere and a secret ingredient.

This is my best shot at trying to replicate it but they serve theirs with veal, so if you able to get your hamds on some substitute it in.

Beef, mushroom and garlic ragu with your choice of pasta

Yield: 4

Ingredients:

400g pasta, cooked al dente

400g beef

1 small onion, finely chopped

4 cloves garlic, finely chopped

250ml homemade Neapolitan sauce

100ml cream

Seasoning

30ml chopped basil

Method:

·         In a hot pan fry the beef until golden all over. Remove from the pan and do the same thing with the mushrooms, onion and garlic, once cooked deglaze the pan with 80ml white wine and allow reducing.

·         Add the beef back into the pan with the Neapolitan sauce and allow simmering for a few minutes until thick.

·         Finish off with the cream and the basil and cook for a further few minutes.

·         Season well then toss the pasta of choice through it.