Paneer-bolognese
The classic pasta dish, which many of us enjoy at regular intervals, works just as well with paneer as it does in the classic minced meat version. Enjoy with a large salad or as a delicious, filling weekday meal in its own right.
Method
Cook the spaghetti according to the instructions on the packet.
Finely chop the onion and garlic.
Grate the carrots or parsley root with a grater and set to one side.
Dice the tomatoes.
Cut the paneer into cubes or grate it with a grater and set to one side.
Heat up a large pan with a little oil, add the onion, garlic, paprika, fresh thyme and tomatoes and fry.
Add the carrots or parsley root and pour over the two tins of chopped tomatoes.
Add salt and let it simmer for 5 minutes.
Now add the paneer and allow to simmer for a further 15 minutes.
Season with salt and serve with the pasta.
Tip: We have grated the paneer into the sauce here, but you can also cut it into small cubes and fry them in oil in a pan first if you want it to have more bite.
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