Angad’s Spaghetti Bolognese

My earliest memory of food
Bish, as I called my dad, used to make a paya soup for me. It was utterly delicious.
I absolutely love
Spaghetti bolognese — my ultimate go-to dish!
Staying away from home I miss...
My mom’s cooking of course. Nothing in the world can beat home-made food.
A favourite from my mom’s kitchen
Every Punjabi relishes this one — makke di roti and sarson da saag!
When the kitchen is to myself, I end up making
A sunny side up! It always boosts my mood.
When I am travelling, I usually prefer
Kebab rolls — they are very easily available these days and have a homely feeling to it.
My new-found gastronomic love
Kashmiri food. I love all sorts of food per se, but I recently had a meal at my friend’s place, which was to die for. It was like tango on my taste buds! I wouldn’t mind marrying a Kashmiri, just for their cuisine!
My favourite cuisine
Indian and specifically, North Indian food.
I am not so fond of sweets
But if it is the kada parshad (halwa) from any gurdwara, I would eat it for sure.
My culinary mentors are
My parents. They taught me the importance of cooking and why food is not just fuel for your body but for your soul too.
On a first date
I’d skip the dinner and go for a movie instead. I get easily embarrassed while eating and it wouldn’t be a pleasant sight for my date (laughs).
I am anything but diet conscious
I strongly believe in the saying pehle pet pooja fir kaam dooja. I will never compromise on a meal just because it’s too oily. If my heart is happy, my body will be happy too.
My daily diet comprises
Sugar, spice and everything nice... all cooked with lots of love!
One country that serves great food
Istanbul — it’s got heavenly food and people!
Angad’s Spaghetti Bolognese
INGREDIENTS
Olive oil: 1 tbsp, Onion (finely chopped): 1, Small carrot (grated): 1, Celery (finely sliced): 2 sticks, Garlic (crushed): 2 cloves, Chicken (minced): 500 gm, Tomato purée: 400 gm, Dried basil: 1tsp, Dried thyme: 1 tsp, Parsley (roughly chopped): 1 cup, Dried spaghetti: 500 gm
METHOD
Heat oil in a frying pan over medium heat. Add onion, carrot, celery and garlic and cook, stirring continuously, for 8 minutes or until vegetables are tender. Add chicken mince and cook, for another 8-10 minutes or until brown.
Now, add tomato purée, basil, thyme and half the parsley. Stir until it is well combined and the mixture comes to a boil. Reduce heat and simmer for 15 minutes.
Cook spaghetti in a large pan of boiling water according to packet directions. Serve the spaghetti topped with bolognese and garnish with remaining parsley.