Wow, it’s been so long since I cooked! And even longer since the last time I posted a recipe here. But, lately, I’ve been trying to get back on track with my dietary and eating habits again. And, for that, cooking my own meal is key. Of course, since I still live with my parents—nothing to be ashamed of in Indonesia—I often feel restricted from using my own kitchen. Breakfast is the only time I feel like I have the liberty to do so—and this dish just so happens to be my current obsession for the first meal of the day.
This recipe has been my go-to breakfast menu on and off for around 1-2 years. I first made it at Agung’s parents’ house, following a simple recipe from Pinterest. It was super simple and really good, after I added my own touches. And, somehow, it has become my favourite indulgent breakfast recipe ever since.
2-3 servings (original recipe via the kitchn)
Prep time: 10-15 minutes
Cooking time: ± 30 minutes
Ingredients
- 200 g pasta of choice
- 1 tbsp. cooking oil
- 1/4 large onion, minced
- 150 g canned mushroom bolognese sauce
- 100 g corned beef
- 5 medium-sized champignon mushrooms, sliced thin
- 300 ml water
- 75 g mozzarella cheese, grated
- 1 tbsp. salt
- black pepper & oregano, to taste
Instructions
- In a saucepan, heat up the oil.
- Once it becomes pretty hot, put the onion into the saucepan and stir around.
- Once the onion has wafted a nice aroma, add in the corned beef and mix together.
- Add in the sauce, pasta and water. Mix together.
- Add in the salt, pepper and oregano. Mix together.
- Turn down the heat to medium, close the pan with a lid and let it simmer for 10 minutes.
- Open the lid and add in the mushrooms. Close the lid and let it simmer for 5 more minutes.
- Open the lid again. If the water has reduced considerably and the pasta is al dente, add in the mozzarella. Mix together.
- Turn off the heat and plate the dish. Add more mozzarella on top, if you want.
- Bon appetito!
Things to Note
First and foremost, I would highly suggest using a teflon or non-stick pan, because otherwise there’s a good chance your pasta will stick to your pan. To avoid that, just make sure to check in more often and fold the whole pasta mixture from the outside in.
If you don’t like corned beef, you can also use other meat (or the meatless option), of course. If you choose to use ground meat instead, please make sure to let the meat cook longer before adding in the sauce and pasta. Feel free to use any other kind of cheese, treat it as you wish—grated, shredded, blocks—or not use any cheese at all. It’s up to you.
Last but not least—while this may be blasphemous to Italians out there—you can make a big batch of this recipe and store it in the fridge for up to 3 days. At least, that’s my recommendation.
Wow, it’s been so long since I cooked! And even longer since the last time I posted a recipe here. But, lately, I’ve been trying to get back on track with my dietary and eating habits again. And, for that, cooking my own meal is key. Of course, since I still live with my parents—nothing to be ashamed of in Indonesia—I often feel restricted from using my own kitchen. Breakfast is the only time I feel like I have the liberty to do so—and this dish just so happens to be my current obsession for the first meal of the day.
This recipe has been my go-to breakfast menu on and off for around 1-2 years. I first made it at Agung’s parents’ house, following a simple recipe from Pinterest. It was super simple and really good, after I added my own touches. And, somehow, it has become my favourite indulgent breakfast recipe ever since.
2-3 servings (original recipe via the kitchn)
Prep time: 10-15 minutes
Cooking time: ± 30 minutes
Ingredients
- 200 g pasta of choice
- 1 tbsp. cooking oil
- 1/4 large onion, minced
- 150 g canned mushroom bolognese sauce
- 100 g corned beef
- 5 medium-sized champignon mushrooms, sliced thin
- 300 ml water
- 75 g mozzarella cheese, grated
- 1 tbsp. salt
- black pepper & oregano, to taste
Instructions
- In a saucepan, heat up the oil.
- Once it becomes pretty hot, put the onion into the saucepan and stir around.
- Once the onion has wafted a nice aroma, add in the corned beef and mix together.
- Add in the sauce, pasta and water. Mix together.
- Add in the salt, pepper and oregano. Mix together.
- Turn down the heat to medium, close the pan with a lid and let it simmer for 10 minutes.
- Open the lid and add in the mushrooms. Close the lid and let it simmer for 5 more minutes.
- Open the lid again. If the water has reduced considerably and the pasta is al dente, add in the mozzarella. Mix together.
- Turn off the heat and plate the dish. Add more mozzarella on top, if you want.
- Bon appetito!
Things to Note
First and foremost, I would highly suggest using a teflon or non-stick pan, because otherwise there’s a good chance your pasta will stick to your pan. To avoid that, just make sure to check in more often and fold the whole pasta mixture from the outside in.
If you don’t like corned beef, you can also use other meat (or the meatless option), of course. If you choose to use ground meat instead, please make sure to let the meat cook longer before adding in the sauce and pasta. Feel free to use any other kind of cheese, treat it as you wish—grated, shredded, blocks—or not use any cheese at all. It’s up to you.
Last but not least—while this may be blasphemous to Italians out there—you can make a big batch of this recipe and store it in the fridge for up to 3 days. At least, that’s my recommendation.