Ingredients
| 500 | g | penne pasta |
| 500 | g | beef shoulder blade |
| 2 | Tbsp | oil |
| 1/8 | cup | white onion, chopped |
| 5 | cloves | garlic, chopped |
| 1 | L | water |
| 1 | pc | medium-sized carrot, cut into cubes |
| 1 | pc | siling haba, chopped |
| 1 | pc | siling labuyo, chopped |
| 3 | pcs | laurel leaf |
| 2 | Tbsp | ground pepper |
| 3/4 | cup | liver spread |
| 1/2 | cup | quickmelt cheese, grated |
| 1/4 | cup | white sugar |
| To Taste | salt | |
| 1 | pack | Hunt's Spaghetti Sauce Parmesan Cheese 1kg |
| 1/2 | pc | bell pepper, cut into thin strips |
| 1/4 | cup | black olives, slices |
| 1/8 | cup | butter |
| 1/2 | cup | parmesan cheese |
| 1/8 | cup | basil, chiffonade (optional for garnish) |
Procedure:
- Boil penne according to package instructions, then set aside.
- Saute beef over high heat, and set aside.
- Saute onion and garlic in oil. Put back the beef and add water. Then, bring to a boil and simmer.
- Add carrots, laurel leaves, siling haba, siling labuyo, ground pepper, liver spread, quickmelt cheese, white sugar, salt and Hunt's Spaghetti Sauce Parmesan Cheese. Simmer for 45 minutes or until meat is fork tender. Then, remove meat and carrots from sauce and mash them together.
- Saute bell peppers and olives in butter. Add mashed beef and carrots, sauce, and penne, then mix well. Sprinkle with parmesan and basil.
