Penne Arrabiata - Tomato and Chili Pasta

2 Tbsp Olive Oil
1 kg Beef Mince *
1 Tbsp Minced Garlic
1 tsp Mixed Herbs - Italian
1 tsp Sweet Paprika
1 tsp ground Ginger *
Salt & pepper to taste
2x 500ml Pasta sauce *
1x jar of water
2 Tbsp Tomato Paste
1-2 Tbsp Balsamic Vinegar
1/4 cup Sweet Chili Sauce
3 Eggs - Whisked
1 pack Penne Pasta - 500g
Extra Paprika for topping
Parmesan Cheese *

Heat Oil in Pan and Brown Garlic.
Brown mince, adding Paprika, salt, Pepper, Herbs and Ginger before fully Brown. Break apart mince with wooden spoon
Pour pasta sauce over Mince, and stir through
Add the tomato Paste, Chili sauce, water and Vinegar. Stir through
Add the pasta and Stir. Cook Covered for 10 mins. DO NOT STIR IN THIS TIME, as this will create crispy bits
Check pasta - If dry and undercooked, add more water, 1/4 Jar and stir. If wet and undercooked, Leave uncovered and stir through.
After stirring, Check every minute until the pasta is almost cooked. You may need to repeat the above step You want it Al Dente - To the teeth - Which means it gives resistance when bitten, but is fully cooked.
Just before you reach al Dente, Pour in the eggs and fold through., allow the residual Heat to Cook the egg into the sauce. This is the thickening agent, instead of High starch and Carb Flour.
Serve as soon as the Egg is cooked through. Top with Paprika and Parmesan Cheese


Optional*

Replace half the mince with Pork mince, gives a much richer flavour
Ground Ginger lasts longer as it is a Dried version, Can replace with Fresh Ginger. 1 tsp is roughly a thumb sized piece grated finely.
Any pasta Sauce will work, But the better the base sauce is, The better the end result shall be. Dolmio's is recommended.
Any Cheese is fine, Parmesan is recommended due to its slightly tart flavour that cuts through the Tomatos.