John Myers
Contents
show
Ingredients
- 500 g Beef meat
- 150 g 2 Onions
- 250 g 2 carrots
- 170 g 1 piece of celeriac
- 20 g 1 piece of ginger
- 2 piece Garlic cloves
- 1 Red chilli pepper
- 4 tbsp Sunflower oil
- 150 ml Hot water
- 10 g 1 cube of beef stock
- 400 g 1 can of chunky tomatoes with garlic
- 500 g 1 glass of Bolognese
- 400 ml 1 can of coconut milk
- 200 ml 1 cup of cream
- 1 tbsp Sugar
- 1 tbsp Dark soy sauce
- 2 tsp Salt
- 2 tsp Sweet paprika
- 2 tsp Mild curry powder
- 1 Cup Sliced parsley
- 500 g Fusilli pasta (for 6 people)
- 2 tsp Salt
- Parmesan
- Parsley for garnish
Instructions
- Peel and dice the onions. Peel the carrots with the peeler, first cut into slices and then into small cubes. Clean the celeriac, cut into slices and then into small cubes. Peel the ginger and garlic cloves and dice finely. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan, add the beef mince, fry until crispy / stir-fry and remove from the pan. Pour sunflower oil (2 tbsp) into the pan, heat, add the vegetables (ginger cubes + garlic clove cubes + chilli pepper cubes, onion cubes, carrot cubes and celeriac cubes) and fry vigorously / stir-fry. Add the seared beef mince, the can of chunky tomatoes (400 g), the glass of Bolognese (500 g), the can of coconut milk (400 ml) and the cup of cream (200 ml). Season with sugar (1 tbsp), dark soy sauce (1 tbsp), salt (2 tsp), sweet paprika (2 tsp) and mild curry powder (2 tsp). Let everything simmer / cook for about 15 minutes and then fold in the chopped parsley. Cook the fusilli pasta in salted water (2 teaspoons of salt) according to the instructions on the package and pour it through a kitchen sieve. Serve the pasta seasoned with Asian flavor and garnished with parsley.
