Beef Kaldereta Spaghetti

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Kalderetais a stew made with finely chopped garlic, onions, tomatoes, bell peppers, pimientoes, chili peppers and chopped liver. I made the stew, added cooked pasta and tossed them all together. It was absolutely delicious!

Beef Kaldereta Spaghetti

This is a fairly simple dish to cook. While kaldereta is traditionally served on the Filipino dinner table with steamed rice, I was thinking of making the usual tomato-based pasta sauce a little different.

While kaldereta is normally cooked with beef cubes, big chunks of meat would not go well with pasta. I cut the beef as though I was going to use it for stroganoff. It cut the cooking time by half and the size was just right for a pasta dish.

This dish can also be prepared using leftover kaldereta. However, the meat will have to be sliced before tossing the pasta in.

Pureed cooked liver or liver pate can be used instead of canned liver spread. If using cooked liver, I suggest processing it in a blender or food processor.

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June 30, 2003  Print This Post   
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One Response to “Beef Kaldereta Spaghetti”
  1. Shiela says:
    January 26, 2008 at 12:33 am

    hi connie…. this seems to be a stupid question, but.. what is the difference between pimiento and bell pepper?

    Reply
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