Oriental-Italian Bolognese

Ingredients for 4 servings:

• 500 g minced beef
• 400 g tomatoes, chunky from the can, with broth
• 500 g tomatoes, pureed
• 2 large tomatoes, pitted, finely chopped
• 1 large yellow bell pepper(s), cut into small cubes
• 1 large red bell pepper(s), cut into small cubes
• 2 medium-sized onions, very finely diced
• 3 m.-sized garlic cloves, fresh, more or less to taste
• 1 tsp ground pepperoncini
• 3 tsp salt
• n. B. herbal salt
• 2 tsp white pepper
• 1 tsp pepper, mixed, ground
• 2 tsp curry powder, yellow
• 1 tsp Thai curry powder, red, hot
• 2 tsp oregano
• 1 tsp thyme
• 2 tsp Italian herbs (thyme, rosemary, basil, oregano)
• 1 tsp garam masala
• 1 piece(s) ginger root, peeled, approx. 2 cm, finely diced
• 1 tsp sugar
• 2 tbsp tomato paste
• 1 tsp Tabasco, standard
• 1 peperoncini (birds eye), with seeds
• 2 handfuls of fresh basil, finely chopped
• olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

hearty, with lots of natural spices

All you need is a large pot, but you can also use a large, deep frying pan. First, prepare the first ingredients. Finely dice the onions. Wash and slice the bell peppers. Peel the garlic cloves. Peel the ginger root and dice very finely. First, sauté the onions in a little olive oil in the pot while adding the ground chili peppers. Do not let the pot get too hot; use level 5 out of 10. After 2-3 minutes—do not sauté the onions for too long—add the minced meat and season generously with salt, herb salt, white and mixed pepper, yellow curry, and Thai red curry. Increase the heat and stir. Fry half of the specified amount of thyme, oregano, and Italian herbs directly with the minced meat. This will give the minced meat a very pleasant spicy aroma. Stir. Then add the crushed garlic cloves, tomato paste, and ginger to the well-seared minced meat. Add the diced bell peppers and continue to fry well (step 7 of 10). Meanwhile, dice the fresh tomatoes and then add them along with the chopped canned tomatoes with their juice and the passata. Now season with the remaining ingredients – except for the sugar and fresh basil. Add Tabasco, a piece of whole peperoncini pepper, garam masala, and the other half of the specified amount of thyme, oregano, rosemary, etc. Now put the lid on the pot and simmer for 10-15 minutes on medium heat. Then add the fresh basil and season with a pinch of sugar. Simmer on low heat for about 30 minutes, stirring frequently. Depending on how much time you have, you can cook longer. A true Bolognese is cooked for half a day. The longer it simmers, the better it tastes. Serve with whole-wheat pasta. This delicious, oriental Bolognese is based on a balanced ratio of selected spices. Just try it and enjoy. The recipe is mine.