My mum is a great cook, but there is one dish that she couldn’t cook properly. It’s spaghetti. I’m not sure why she could never perfect it, but the flavors never felt right, which really suprised me considering how great she was at making everything else. I was drawn to this dish as it combines two unique cultures—Indian and Italian. There are more pasta sauce variations out there than people in Italy I’m sure, but the depth of flavors in this spaghetti elevates it from “let’s make spaghetti tonight since it’s quick to do” to “let’s have spaghetti at our next dinner party as the main course”. This dish is comfort with a capital C.
Indian Inspired Spaghetti Bolognaise 6 Comments
Jul 29, 2008
|1||extra large onion, diced|
|1||teaspoon each fresh ginger and garlic, minced|
|5||tablespoons tomato paste|
|1||teaspoon garam masala|
|2.2||pounds premium mince|
|2||carrots, peeled and grated|
|1||teaspoon mixed dried Italian herbs|
|1||large jar of pasta sauce|
Heat oil in frypan over a medium heat then add the onions and cook until golden brown. Add the garlic and ginger with one tbsp water and cook for 1 minute more.
Add the spices to the pan and mix thoroughly into garlic and ginger. Add remaining water and continue cooking for 2 minutes. Stir the tomato paste into the spices and mix thoroughly, stirring for 1 minute.
Place the mince in the pan and stir until well combined with the sauce.
Cook the mince for 25-30 minutes, until the sauce is runny, then add the grated zucchini and carrots, herbs and pasta sauce.
Mix well, cover and cook for 10 minutes.