Ghagin Grieg

This comforting dish is loved by children and grown ups alike. Michael Diacono treats this pasta dish like risotto, adding a ladleful of stock at a time until the pasta is cooked through. 

Ghagin Grieg


  • Olive oil
  • Butter
  • ½ small onion
  • 250g minced meat (beef and pork)
  • 250g Ditalini (zibeg)
  • 1 litre chicken stock
  • Large handful Parmesan
  • Parsley
  • Knob butter


  1. Heat the olive oil and butter.
  2. Fry the onion until soft.
  3. Add the mince and season with salt and pepper.
  4. Add the thyme and cook until browned (approx. 5 mins).
  5. Add the pasta and mix well allowing to fry for a few mins.
  6. Add a ladleful of stock and allow to simmer until the stock has been absorbed as you would with a risotto.
  7. Add the remaining stock a ladleful at a time until the pasta has cooked (8 mins).
  8. Add the Parmesan, parsley and knob of butter. Mix well until the butter is melted.
  9. Serve immediately.

This recipe first appeared on Gourmet Today TV, aired on TVM on 16 July, 2016. 

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