Fruity Bolognese with Pineapple in Sauce

1. Heat the oil in a large roasting pan or pan and fry the minced meat with the diced onion and garlic until crumbly. Put all the ingredients for the sauce in a separate saucepan. For this, the appropriate ingredients are cut into small pieces and sweated with a touch of olive oil.
2. Peel the pineapple and cut into slices first. Put the unwanted amount in a bowl and put it in the refrigerator. Now cut the 1/4 pineapple into smaller cubes and put them in the saucepan as well. Now deglaze with the vegetable stock. Let simmer for 30 minutes. Now add the spices and the remaining ingredients according to the list. You can find the recipe for my curry sauce under the link >>>>> Curry sauce à la Biggi >>>> Stir and cook on high heat for 10 minutes. Stir every now and then.
3. In a saucepan with salted water, the pasta (spaghetti) is now cooked according to the package insert. I actually like to make my pasta myself – but I don’t think it has to be that way every time.
4. Slowly the time will have come that the sauce can be added to the minced meat – it should be boiled down really nicely ….. Now add the pineapple juice. When you have done that, stir the mince well into the sauce. Season again to taste and possibly add a mug of cream.
5. Arrange the plate – lime grated into the base – spaghetti – 1 tablespoon. Olive oil – minced sauce – again lime zest and a few basil leaves. Finished !!!

Bon appetit and culinary greetings your Biggi ♥