John Myers
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Spaghetti Bolognese with Carrot Blossoms
The perfect spaghetti bolognese with carrot blossoms recipe with a picture and simple step-by-step instructions.
For the pasta:
- 400 g Spaghetti
- 1 tsp Salt
- 2 tbsp Butter
For the Bolognese:
- 350 g Beef meat
- 2 tbsp Oil
- 1 Onion approx. 150 g
- 1 piece Ginger approx. 10 g
- 2 Garlic cloves
- 3 Carrots about 200 g
- 1 Red chilli pepper
- 1 piece Turnip approx. 100 g
- 1 glass Tomatoes with basil (350 g)
- 150 g Double cream)
- 200 ml Beef broth (1 cube 10 g / here: From Knorr)
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Chili powder
To serve:
- 1 pack Parmesan 50 g or alternatively freshly grated hard cheese
- Cook the pasta in salted water (1 teaspoon) until al dente according to the instructions on the package, drain through a kitchen sieve, toss in butter (2 tbsp) in a hot saucepan and keep warm. Peel and dice the onion, ginger, turnip and garlic. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean, wash and finely dice the chilli pepper. Fry the beef mince in a pan with oil (2 tbsp) until crumbly and remove. Sear the vegetables (onion cubes, ginger cubes, garlic clove cubes, carrot blossoms, chilli pepper cubes and turnip cubes) in the pan / stir fry, add the seared mince again, pour in the broth (200 ml) and cook / boil for 25 – 30 minutes with the lid closed. Add tomatoes with basil and season with salt (1 teaspoon), mild curry powder (1 teaspoon), chili powder (1 teaspoon) and cream (double cream). Serve the spaghetti Bolognese with carrot blossoms and Parmesan.
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