This is a lower-fat version of a pasta classic, a full-flavoured meat sauce tossed with strands of spaghetti and served with Parmesan cheese.
This is a Texas version of a hearty chilli using beef steak instead of mince and has a lot of spices, 4 teaspoons of chilli powder and cayenne pepper, but you can adjust to your tastes.
This is more like Malaysian Chinese recipe I have created. I always used my garden vegies to cook, you can feel the vegies texture, crispy and of course freshness.
This is my variation on the classic Italian recipe + lots of variations (see substitution section). I used to always use bought pasta sauces until I realised how much better it is making your own and it's just as easy! My family has diverse tastes so depending on who I'm cooking for decides which version I make! Vegetarian for my mum, meaty for my brother, traditional for my dad etc...