Dischi Volanti Vegetable Bolognese

Name: Dischi Volanti Vegetable Bolognese
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 g Dischi Volanti Pasta; 1 tsp Oil; 1/2 tsp Salt; As needed Water; 1/2 tsp Kosher salt; 1/3 tsp Black pepper; 3 tbsp Butter; 2 tbsp extra-virgin Olive oil; 1 Onion; 1/2 Capsicum; 1/2 cup Cauliflower florets; 1/3 cup Tomato paste; 1 tbsp Soy sauce; 2 tbsp Tomato Sauce; 1/2 cup Milk; 1 Bay leaf

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#GoldenApron23
#Week17
#Bolognese
Here is a delicious recipe of Dischi Volanti which is popularly known as Messicani pasta which is cooked in Bolognese sauce. Dischi Volanti is a flying saucer shaped disc pasta. Bolognese is a rich Italian meat sauce originating from the city of Bologna, Italy. Typically, this sauce made with finely chopped vegetables (onion, celery, carrot) that are cooked with meat and tomato paste. But here is the vegetable version of bolognese sauce.

Sanuber Ashrafi @tasty_treatbysanu

Saved

Ingredients

25 minutes

4 servings

For Pasta
200 gDischi Volanti Pasta
1 tspOil
1/2 tspSalt
As neededWater
For Bolognese Sauce
1/2 tspKosher salt
1/3 tspBlack pepper
3 tbspButter
2 tbspextra-virgin Olive oil
1Onion
1/2Capsicum
1/2 cupCauliflower florets
1/3 cupTomato paste
1 tbspSoy sauce
2 tbspTomato Sauce
1/2 cupMilk
1Bay leaf

Saved

Steps

25 minutes

1

Crush the vegetables in a food processor.
2

Bring a pot of salted water to a boil and put pasta in boiling water and cook till it become soft.
3

Drain the water and keep the pasta aside.
4

In a pan melt 2 tablespoon butter with the olive oil over medium heat.
5

When foaming, add the onion, capsicum and cauliflower, season with salt and a few pepper grinds.
6

Cook, stirring occasionally for 3-4 minutes.
7

Add the tomato paste, soy sauce and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker.
8

Add the milk and bay leaf, reduce heat to low, Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft.
9

Keep half of the sauce aside and add the boiled pasta, with the remaining 1 tablespoon butter.
10

Stir, until the pasta is well coated with sauce, sprinkle seasoning and switch off the heat.
11

Serve the dischi volanti with remaining bolognese sauce and fresh parsley on top.