Spinach – minced meat – Bolognese

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 750 g creamed spinach (minis)
• 1 onion(s)
• 1 tbsp horseradish (cream horseradish)
• 1 tbsp mustard, medium hot
• 100 ml milk
• 1 pinch of nutmeg
• salt and pepper
• 1 cup of crème fraîche or sour cream
• 500g spaghetti
• n. B. Water (salt water)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sophisticated: the slightly different Bolognese sauce

First, fry the ground beef with the finely chopped onion. Season the mixture with a pinch of salt and pepper. Once the ground beef is nice and crispy brown, I add the creamed spinach (the mini spinach can go into the pan from frozen; if I only have a “block” of creamed spinach, I thaw it first). Bring the whole thing to a boil briefly. If the sauce is too dry, add a little milk. Now I season it with a tablespoon of creamed horseradish (if you like it spicier, you can also use regular table horseradish), a tablespoon of medium-hot mustard, and a little nutmeg. Then I stir in a cup of crème fraîche (or sour cream) and let everything simmer a little longer. Meanwhile, cook the spaghetti in plenty of salted water and serve with the sauce. It may well be that you need to add a little more salt at the end, because in my experience the spinach always “swallows” some of the seasoning.