500 g pork mince (or chicken or beef as your taste)
90 g parmesan
20 g ginger root, peeled, mashed
2 tbsp vinegar
1 tbsp freshly ground black pepper
1 tsp salt
2 tsp chili sauce
1 tbsp soy sauce
1 tbsp canola oil
Prepare a ginger-garlic paste using up 2 cloves garlic and the ginger, mashed and blended together.
Marinate the mince in ginger-garlic paste, salt, pepper, soy sauce, chilli sauce and vinegar for up to 4 hrs. Once done add 2 tbsps oil to a skillet and pour the mixture in the pan. Keep stirring until mince turns light brown in colour.
Preheat oven to 200°C.
Oil a casserole dish with canola oil.
Cook pasta according to package instructions, but drain 2 minutes earlier than recommended.
In a large skillet with tall sides, heat the olive oil.
When the olive oil is hot, but not smoking, add the onion, stir to coat with oil, and cover.
Once the onion has released its liquid (2-3 minutes), uncover and cook until onions begin to turn slightly golden.
Add garlic and continue to cook until both garlic and onions are golden.
Add 1 teaspoon of rosemary to onions and garlic then stir.
Add pumpkin purée, minced meat, and 360 ml of water to onion mixture and stir until evenly combined.
Allow sauce to simmer, covered, for five minutes.
When pasta is drained, add it and the 120g shredded parmesan to the pumpkin sauce and minced meat mixture in the large skillet and stir until everything is evenly mixed.
Pour the pasta mixture into prepared casserole dish.
Sprinkle on top the remaining grated parmesan, and remaining teaspoon of rosemary.
Bake until cheese begins to turn a golden-brown, about 20-25 minutes.