Tomato bredie with a twist

Recipe from: 23 May 2011



  • 1
    stewing lamb or beef
  • 1
  • 4
  • 1
    tomato pureé
  • 3
    crushed garlic
  • 2
    chillies (optional)
  • 1
    good quality red wine
  • 1
    fine cinnamon
  • 250 - 500
    macaroni or spaghetti
  • 2
    sugar to taste
  • 2-3
    salt to taste
  • 5
    cooking oil
  • 5-10
    dried parsley
Servings: Change Serving


Place the tomatoes in boiling water and skin once it’s cooled down and chop finely.
Set it aside.
Peel, rinse and chop the onion coarsely and throw in the pot once the oil has heated.
Don’t put your pot on high; we don’t want the onions to burn or brown.
It alters the colour of the tomato dramatically...
Boil the pasta in a separate pot and add some salt and 2 Tbsp's of the garlic.
Once the onions have become translucent, add the washed and cut up meat, some salt, a pinch of the cinnamon, chilli and the balance of the garlic.
(You don’t have too flour and seal the meat)
Once the pot has cooked dry and the ingredients starts sticking, add the chopped tomatoes, tomato puree and the red wine.
Stir the pot and you might need to add boiling water (or more wine) if the mixture is too thick.
Put the lid on and lower the stoves temperature to a 3 or 4.
Every 5 minutes or so, stir the pot and check if the liquid needs topping up.
By now the pasta should be cooked and drained.
Set it aside.
After about an hour when your meat is soft (dependant on which meat was used) add more salt to taste, the balance of the cinnamon and then add the sugar and parsley.
Do not add the sugar before hand as the onions won’t cook away.
Once your sauce is thick and creamy (you shouldn’t be able to tell the onions and tomatoes apart) add the cooked pasta to the pot (trust me), stir it through and add more liquid (this time preferably boiling water), no more than a cup to the pot and let it simmer for 5 minutes on low.
Keep stirring to ensure that the pasta doesn’t get stuck to the base of the pot but don’t stir it too much breaking the pasta up into scrambled eggs.
Adjust the seasoning and eat on its own, with garlic bread or with rice.
Variations: You could replace the pasta with potatoes, but make sure the potatoes are soft before adding the sugar.
Instead of chillies use a pinch or two of cayenne pepper.
You can use any meat you like but if you’ve given up watching your weight (like me), you’ll discover a fattier meat works better.



Chakalaka chicken

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