Punjab x Italy
Rajma bolognese
Sunday rajma met a Bologna soffritto and decided to stay for dinner.
65 minTime
26 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original647kcalsame
26 gproteinsame
17 gfibresame
65minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Drain the soaked rajma and pressure cook with the water and 1/2 tsp salt on high heat to 1 whistle, then on low for 15 minutes. Let the pressure release naturally.
- 2Heat the olive oil in a heavy pan on medium heat. Add cumin, then onion, carrot and celery. Cook 10 minutes, stirring.
- 3Add garlic, ginger and walnuts for 2 minutes. Stir in chilli, garam masala and bay leaf, then the tomato puree. Simmer 10 minutes.
- 4Mash half the rajma roughly. Add all the beans and 1 cup of their cooking liquid to the sauce. Simmer on low heat for 15 minutes.
- 5Boil the spaghetti in salted water at a rolling boil, 1 minute under packet time. Toss with half the sauce and a splash of pasta water on medium heat for 1 minute.
Serve it like this
Twirl spaghetti into a warm bowl and ladle the rajma ragu on top in a neat mound. Grate parmesan over and finish with a basil leaf and a thread of olive oil.
