What is your favourite Italian food? Are you a red sauce or a white sauce lover ? Do you find your eyes drifting often towards those tempting pasta dishes on the menu card of a restaurant? Can you believe it if I say that Italian food can be re-created at home very easily? And how about some Indian twist to it?
The Spaghetti Bolognnaise is today's choice for me. With some red meaty sauce & a touch of spectacular Italian flavours pampered with mozarella cheese, this dish is overwhelmingly carbohydrate.The symphony of flavours created with the combination of basil, oregano along with some freshly crushed garlic is worth the taste. With a spike of olive oil drizzled over it, you can never go wrong anywhere with the exciting flavours it incorporates.
A word of caution - Basil can have an overpowering taste sometimes. So I suggest to watch its quantity going in.
Neverthless, this stunning Italian dish is really something to behold for a relaxing weekend evening. It has some lovely unimaginable flavours that tickle your taste buds and make you lose yourself into it.
INGREDIENTS:
1 pack Spaghetti pasta
1 tsp Olive Oil
4-5 cups water
For the Red sauce:
2-3 Tomatoes ground/ 3 tbsp tomato paste
The Spaghetti Bolognnaise is today's choice for me. With some red meaty sauce & a touch of spectacular Italian flavours pampered with mozarella cheese, this dish is overwhelmingly carbohydrate.The symphony of flavours created with the combination of basil, oregano along with some freshly crushed garlic is worth the taste. With a spike of olive oil drizzled over it, you can never go wrong anywhere with the exciting flavours it incorporates.
Neverthless, this stunning Italian dish is really something to behold for a relaxing weekend evening. It has some lovely unimaginable flavours that tickle your taste buds and make you lose yourself into it.
INGREDIENTS:
1 pack Spaghetti pasta
1 tsp Olive Oil
4-5 cups water
For the Red sauce:
2-3 Tomatoes ground/ 3 tbsp tomato paste
2 tbsp Tomato Ketchup
1 tbsp chilli-garlic sauce
1 tbsp chilli-garlic sauce
1 tbsp Olive Oil
1/2 cup onion sliced/ spring onions chopped
200 gms Minced beef
3-4 crushed garlic
1/2 cup beef stock/ any stock flavour
1 carrot finely sliced (optional)
1 full tsp oregano
2-3 basil leaves
1/2 tsp pepper powder
Salt to taste
chilli flakes
1 tbsp corn flour
1 tbsp Cream (optional)
For the Granish:
3/4 cup finely chopped coriander leaves/parsley
100 gms of mozarella cheese grated.
HOW TO MAKE:
1) Heat water in a vessel. When it comes to boil, add the spaghetti pasta in it without breaking it, drizzle some olive oil over it and allow it to cook till the pasta is done. Remove and drain the pasta. Run some cold water over it to avoid sticking of the pasta. Keep aside.
For the Red sauce:
1) Heat oil, add the minced meat and fry it in the oil, add the onion, crushed garlic, carrot if using and continue to fry till soft and the water dries.
2) Add the tomato paste, tomato ketchup, the beef stock and the sauces. Continue to cook till the mixture thicknes.
3) Add the oregano, chilli flakes, basil leaves, pepper powder, salt. Cook for a minute.
4) Add the cornflour & cream at this stage and switch off the stove.
For the sphagetti Bolognnaise:
1) Transfer the spaghetti into an oven proof dish. Drizzle some olive oil over it.
2) Pour the red sauce over the sphagetti. Do not mix.
3) Sprinkle some grated mozarella cheese over it and garnish with parsley/coriander leaves. Sprinkle 1 tsp of olive oil over this.
4) Bake this in a preheated oven at 180 degrees celsius till the cheese melts and acquires a very light golden color on the top surface.
5) Serve hot straight from the oven.
RATING NOTES:
DIFFICULTY LEVEL : Easy
For the Granish:
3/4 cup finely chopped coriander leaves/parsley
100 gms of mozarella cheese grated.
HOW TO MAKE:
1) Heat water in a vessel. When it comes to boil, add the spaghetti pasta in it without breaking it, drizzle some olive oil over it and allow it to cook till the pasta is done. Remove and drain the pasta. Run some cold water over it to avoid sticking of the pasta. Keep aside.
For the Red sauce:
1) Heat oil, add the minced meat and fry it in the oil, add the onion, crushed garlic, carrot if using and continue to fry till soft and the water dries.
2) Add the tomato paste, tomato ketchup, the beef stock and the sauces. Continue to cook till the mixture thicknes.
3) Add the oregano, chilli flakes, basil leaves, pepper powder, salt. Cook for a minute.
4) Add the cornflour & cream at this stage and switch off the stove.
For the sphagetti Bolognnaise:
1) Transfer the spaghetti into an oven proof dish. Drizzle some olive oil over it.
2) Pour the red sauce over the sphagetti. Do not mix.
3) Sprinkle some grated mozarella cheese over it and garnish with parsley/coriander leaves. Sprinkle 1 tsp of olive oil over this.
4) Bake this in a preheated oven at 180 degrees celsius till the cheese melts and acquires a very light golden color on the top surface.
5) Serve hot straight from the oven.
RATING NOTES:
DIFFICULTY LEVEL : Easy
RATING POINTS : 7/10**
** The red sauce can also be cooked the vegetarian way with a lot of vegetables used instead of meat.
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