This week on the show, we transport you to Italy with Chef @anahitadhondy's yummy Spaghetti Bolognese recipe! A dish that combines the tanginess of tomatoes, freshness of basil and made with @bluetribeofficial Plant-Based Chicken Keema! A weekend Italian menu just for you, served only on Blue Tribe presents Challenge the Chef (Season 2).
#ChallengeTheChefSeason2
Ingredients
Oil - 2 tbsp Bay leaves - 2 Peppercorns - 4 to 5 Chopped Garlic - 2 tbsp Pizza pasta sauce - 4 tbsp Tomato puree - 3 tbsp Tomato ketchup - 2 tbsp Oregano - 1 tsp Chilli Flakes - 1/2 tsp Olive Oil - 1 tbsp Salt - 1 tsp Spaghetti Basil leaves - 9 to 10 Blue Tribe Plant-Based Chicken Keema Boiled Pasta Water Drizzle Olive Oil Garnish with Basil leaves
Method
For the Keema Bolognese Sauce
1. Heat oil in a pan, add bay leaves & peppercorns 2. Add chopped garlic and sauté till it turns light golden 3. Add pizza-pasta sauce, tomato puree and tomato ketchup into the pan 4. Season it with oregano and chilli flakes 5. Cover the pan and put the flame on simmer 6. Add few basil leaves for extra flavour 7. Add Blue Tribe Plant-Based Chicken Keema into the sauce 8. Keep adding boiled pasta water to thin down the sauce and cook it for 5 mins on simmer
For the Spaghetti
1. Season some boiling water with oil and salt 2. Add spaghetti into boiling water 6. Strain the spaghetti and drizzle some olive oil to avoid it getting sticky 7. Transfer the Bolognese sauce into a big pan and toss the spaghetti with some boiled spaghetti water 8. Garnish with basil leaves and serve hot!
