John Myers
Contents
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Ingredients
Spaghetti:
- 600 g 500 - 600 g Spaghetti
- 1 tsp Salt
- 1 tbsp Butter
Asian Bolognese:
- 500 g Beef meat
- 4 tbsp Oil
- 3 Paprika (yellow, red and orange) 250 g
- 4 Garlic cloves approx. 20 g
- 1 piece Ginger approx. 20 g
- 2 Spring onions approx. 40 g
- 6 Onions approx. 300 g
- 500 g Carrots
- 700 ml Beef broth (2 instant cubes)
- 0,5 bunch Fresh coriander
- 1 Can Peeled tomatoes 400 g
- 1 Glass Bolognese 500 g
- 1 Can Coconut milk 400 ml
- 0,5 cups Crème fraîche 150 ml
- 0,5 cups Creame double 150 ml
- 1 tsp Salt
- 1 tsp Sweet paprika
- 0,5 tsp Pepper
- 0,5 tsp Chili powder
- 0,5 tsp Cinnamon
- 2 tsp Red curry paste
- 2 tbsp Sugar
- 2 tbsp Honey
Mixed salad:
- 3 Paprika (yellow, red and orange) 250 g
- 0,5 Iceberg lettuce
- 1 Cup Red grapes
- 2 Apples
- 2 Mandarins
Salad dressing:
- 3 tbsp Mayonnaise / alternative: 3.5% yogurt
- 6 tbsp Olive oil
- 2 tbsp Sugar
- 2 tbsp Light rice vinegar
- 1 tsp Medium hot mustard
- 3 tbsp Cold water
For serving
- Parmesan
Instructions
Spaghetti:
- Cook the spaghetti in salted water (1 teaspoon) until al dente according to the instructions on the package, drain and toss in butter (1 tbsp) in a hot saucepan.
Asian Bolognese:
- Clean and wash the peppers and cut into small diamonds. Peel and finely dice the garlic cloves and ginger. Clean and wash the spring onions and cut diagonally into rings. Peel and dice the onions. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Wash the coriander, shake dry, pluck the leaves from the stalks and cut / chop. Dice canned tomatoes. Heat oil (2 tbsp) in a wok (alternatively a large, high pan) and fry the beef in it until crumbly and take out again. Pour oil (2 tbsp) into the wok and add the prepared vegetables (bell peppers, ginger cubes, garlic cubes, spring onion rings, onion cubes, garlic cubes and carrot blossoms) and stir-fry for a few minutes. Add / stir in the crumbly seared beef. Deglaze / pour on the beef stock (700 ml). Add the tomato cubes, the glass of Bolognese, the coconut milk, crème fraîche and cream double. With salt (1 teaspoon), sweet paprika (1 teaspoon), pepper (½ teaspoon), chili powder (½ teaspoon), cinnamon (½ teaspoon), red curry paste (2 teaspoon), sugar (2 tbsp), dark soy sauce (2 Tbsp) and honey (2 tbsp). Let everything simmer / reduce for about 1 hour. The longer the better !
Mixed salad: For 4 people
- Clean and wash the peppers and cut into small diamonds. Pluck / tear iceberg lettuce into pieces. Wash grapes and cut in half. Peel the apples, remove the core and dice. Peel the mandarins and dice the wedges. Mix all the ingredients together.
Salad dressing:
- Put mayonnaise (3 tbsp), olive oil (6 tbsp), sugar (2 tbsp), light rice vinegar (2 tbsp), medium-hot mustard (1 tsp) and water (3 tbsp) in a bowl and mix / whisk well.
Serve:
- Spaghetti with the Asian Bolognese, sprinkled with Parmesan and serve with the mixed salad. Drizzle the salad dressing over the salad just before serving.
Nutrition
Serving: 100gCalories: 342kcalCarbohydrates: 17.7gProtein: 0.8gFat: 30.2g
