John Myers
Bucatini with Thai Bolognese
The perfect bucatini with thai bolognese recipe with a picture and simple step-by-step instructions.
Part of the recipe – I left it out because of an allergy
- 2 Toes Garlic
- 20 g Fresh ginger
- 400 g Carrots
- 1 Pc. Chilli pepper fresh and red
- 1 bunch Spring onions
- 500 g Minced pork
- 2 tbsp Tomato paste
- 140 ml Soy sauce
- 150 ml White wine dry
- 500 g Bucatini – thin macaroni
- 3 tbsp Unsalted peanuts and roughly chopped
- Peel and finely dice the onion, garlic and carrots. Peel the ginger and grate finely. Core and finely chop the chilli pepper (ideally with gloves). Wash the spring onions and cut into fine rings.
- Fry the minced meat in the hot fat until crumbly. After 10 minutes add onion, garlic, carrots and ginger. Continue frying the heat. Stir in tomato paste and sweat. Deglaze with soy sauce and white wine. Bring to the boil and 15 minutes at medium. Simmer heat.
- Cook the pasta as instructed.
- Just before the end of cooking, add the spring onions to the meat. Season to taste with salt, pepper and (I left out) coriander. Add the sauce to the noodles and serve sprinkled with the peanuts.
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