Fruity-sweet paprika Bolognese

Ingredients for 4 servings:

• 500 g spelt pasta (spelt spaghetti)
• 400 g minced turkey
• 2 large bell peppers, red
• 4 large carrots
• ½ vegetable onion(s)
• 250 ml vegetable stock
• 3 tbsp, heaped Ajvar, mild
• 2 tbsp sugar
• 1 tsp sweet paprika powder
• 200 g crème fraîche
• 100 ml cream
• 1 pinch of salt
• 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low in histamine

Peel the peppers, carrots, and onion and cut everything into small pieces. Add the turkey to the pan with the oil and fry lightly. Add the peppers, carrots, and onion and fry for a few minutes, then deglaze with the stock. Simmer uncovered for 15 minutes. In the meantime, boil water and bring to a boil. Cook the spelt spaghetti according to the package instructions until al dente. When the stock from the vegetables has reduced a little, add the crème fraîche and cream and mix well. Simmer everything until the sauce has thickened. Then add the ajvar, sugar, and paprika. Stir the sauce well and season with salt. Serve the finished Bolognese with the spaghetti on 4 plates. Notes: Histamine intolerance means something different for each person affected; if you have problems with spelt spaghetti, use other pasta of your choice, e.g., made from pea flour. If you want to skip the meat, prepare the recipe without the meat and add one more bell pepper and two more carrots. The broth should be free of MSG and yeast extract.