For as long as I can remember, my mom’s favourite cuisine has been Italian and her favourite dish – Pasta!
Writing this recipe took me back to a very old sweet memory of my parents cooking Sunday dinner together. They began preparing mid-evening which went into almost dinner time. I remember my dad quip “The best bolognese is when we really cook down the meat.” Even amidst a power cut, they continued to cook under the candle-light.
Today, I relived those memories with my attempt at Penne all Bolognese
Do try the recipe and enjoy it!
- Penne pasta 120g
- Tomato roughly quartered 7-8
- Olive oil 2Tbsp
- Garlic whole halved 2
- Salt to taste
- Apple cider vinegar/ Balsamic vinegar/ White vinegar 1Tbsp
- Sugar 1tsp
- Red chilli flakes 1/2tsp
- Mixed herbs 1tsp
- Olive oil 1Tbsp
- Mushrooms sliced 200g
- Olive oil 2Tbsp
- Onion chopped 1
- Garlic cloves chopped 3-4
- Mutton Keema 250g
- Fresh Basil leaves 50g
- Cheese grated 50g
- To 500ml water, add a pinch of salt and the pasta.
- Boil for 5-8 minutes till pasta is al-dente. [Cook time depends on the pasta used].
- Drain, keep aside. Retain the pasta water.
- Line tomatoes on a baking tray. Add olive oil.
- Wrap the halved garlic bulbs in aluminium foil and place with tomatoes.
- Sprinkle salt.
- Bake in oven at 180 C for 40-60 minutes or till well charred.
- Cool the tomatoes, squeeze out the garlic flesh & blitz in the blender with vinegar & sugar.
- Add red chilli flakes & herbs.
- Heat oil in a pan, add mushrooms & without stirring let them brown on one side.
- Repeat same on other side till uniformly brown. Remove & keep aside.
- In the same pan, heat oil & sautee onion till translucent.
- Add garlic and cook till raw smell goes.
- Add mutton keema & let it cook. Break down the pieces with spoon.
- As the keema becomes light pink, add the tomato sauce & cook till oil starts to separate.
- Add the mushrooms & basil leaves.
- Cook the keema for 30-40 mins till it gets a good brown color and oil leaves the sides.
- Add some pasta water in between to keep it gooey.
- Check for seasonings, salt.
Serve in a plate, with pasta and a generous helping of Bolognese sauce on top and sprinkled with cheese. Enjoy with garlic bread!
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