Tempayy Bolognese
Prep Time
15 minsCooking Time
20 minsServes
2FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTempayy Cubes
200 GmPenne
250 GmTomatoes
05 NosTomato puree
100 mlOnions chopped
02 NosGarlic chopped
02 TspCelery chopped
02 TspCarrot chopped
02 TspChopped parsley to garnish
Maggi vegetarian stock cube
01 NosGrated parmesan cheese
04 TspFresh basil leaves
06 NosOlive oil
06 TspWorcestershire sauce
A dashSugar
A pinchSalt to taste
Prep:
Tempayy
- Unbox Hello Tempayy natural cubes.
- Crumble the cubes by hand and keep aside.
Penne-
- Boil penne in boiling water with some oil and salt, for the prescribed amount of time mentioned on the packet (differs in brands).
- Once boiled, strain the excess water.
Vegetables-
- Finely chop onions, celery, carrots, garlic and parsley and keep aside.
- Remove the eye of the tomatoes, put a cross mark at the other end with a knife.
- Blanch them in boiling water for 02 mins, remove and cool.
- Peel the skin, squeeze and remove the seeds in a separate bowl.
- Chop the remaining tomatoes.
Cooking-
- Heat 4 teaspoons of olive oil in a pan.
- Add garlic and sauté for two minutes.
- Add onions and sauté for five minutes.
- Add celery and carrots and cook for five minutes.
- Further add chopped tomatoes and tomato puree; cook for 10 mins.
- Add basil leaves, crushed maggi cubes and boiled penne. Mix well.
- Cook for 5-7 mins.
- Add sugar and a dash of Worcestershire sauce. Add salt to taste.
- Sprinkle crumbled tempayy, grated cheese and chopped parsley. Toss it for 2 mins and serve hot.
FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSTempayy Cubes
200 GmPenne
250 GmTomatoes
05 NosTomato puree
100 mlOnions chopped
02 NosGarlic chopped
02 TspCelery chopped
02 TspCarrot chopped
02 TspChopped parsley to garnish
Maggi vegetarian stock cube
01 NosGrated parmesan cheese
04 TspFresh basil leaves
06 NosOlive oil
06 TspWorcestershire sauce
A dashSugar
A pinchSalt to taste
