A hearty pasta that fills your heart and belly at the same time. The sauce originates from Bologna in Italy and is a meat based sauce. The sauce is simmered with tomatoes and a mince of mutton or beef. It is usually served with a flat pasta but in many places around the world, its become popular to be served with spaghetti.
1/2 pkt Spaghetti
500 gms mutton mince
2 big onions
5 skinless tomatoes puréed or chopped
1/2 pkt tomato purée
1 tsp Worcestershire sauce
10 minced garlic
1 tsp Chilli flakes
1 tbsp maida
Mixed Italian herbs – fresh or dried
1 pkt mushtoom
150 gms brocolli
- Boil the pasta al dente
- Blanch or roast the tomatoes or remove skin and chop or purée as per preference.
- In a pan, heat olive oil and add the onions and garlic. Sautée to pink
- Add the mince and brown it well
- At intervals add the tomato, pkt purée, Worcestershire sauce, chilli flakes and if u are adding dried herbs (fresh herbs will taste better if added towards the end. Let this cook out for an hr adding little water as it becomes dry (Alternative is to put everything in a cooker for 2 whistles and 5 minutes but taste will differ)
- When half done add the baby corn, when nearly done add the mushrooms and a couple of mins before u shut the gas add broccoli and maida.( All the veggies are raw and added at different intervals as their cooking times are different – remember we also want a crunch to the veggie)
- Adjust seasons and switch off gas
- At serving time, pour the sauce in the Center of the bed of pasta and top with cheese.