Pasta with minced meat, radicchio and turmeric cream sauce

Ingredients for 4 servings:

• 500 g tagliatelle or other pasta
• 2 tbsp sunflower oil or rapeseed oil
• 500 g minced beef
• Salt
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 small head of radicchio
• 200 ml water
• ½ tsp vegetable broth, granulated
• ½ tsp beef broth, granulated
• 150 ml cream
• n. B. cornstarch
• 1 tsp turmeric
• salt and pepper
• 30 g Parmesan, grated, up to 50 g to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Pasta with a difference, simple, Italian

Boil water for the pasta and bring to a boil. Cook the pasta according to the package instructions until al dente. Finely chop the onion. Cut the radicchio into coarse strips. Heat the oil in a pan. Add the minced meat and chopped onion to the hot oil and fry until lightly browned. Press in a clove of garlic. Place the onion and minced meat mixture on a plate and briefly fry the radicchio strips separately in the pan until they collapse and are soft. Then add the minced meat and onions back in. Deglaze with water and stir in the vegetable and beef stock. Add 100 ml of cream and simmer for about 10 minutes until the sauce has reduced slightly. If it is still too runny, stir in a little cornstarch and stir until the sauce thickens slightly. Then add the remaining 50 ml of cream and stir in 1 teaspoon of turmeric (or more if desired). Stir in 30-50g of grated Parmesan cheese. Season with salt and pepper. Drain the cooked pasta and serve on plates with the meat sauce.