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How to make it

  • 1 - Boil the spaghetti with salt and bay leaf , rinse, drain and let cool
  • 2 – Heat a wide deep pan/wok then drop some oil and saute the onions after sprinkling them with the brown sugar till they are brown then drop 3 tablespoons water into the wok/pan and wait for the oil to reappear then drop the garlic with the freshly pitted chili and wait till the smell comes out.
  • 3- Drop the tomato puree, oregano sprigs, with the vinegar , spices , salt, and lemon juice.
  • 4- after all the water of the tomato has evaporated and you have a dark orange-red color in your pan, drop your corned beef and mix well. Keep on medium heat until beef looks slightly dry from oil and liquids.
  • 5 drop half of your chopped basil into this mix and slowly ladle and mix the pasta in by batches.
  • 6- Use the remaining basil to garnish.

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