Tagliatelle with minced meat – Gorgonzola – cream – sauce with an Asian touch

Ingredients for 2 servings:

• 200 g minced beef or veal (better because of its light color)
• 1 m.-sized onion(s)
• 1 spring onion(s)
• 2 garlic cloves
• 1 jar white wine, dry, low in acidity
• 250 ml cream
• 75 g blue cheese, soft
• 60 g butter (cold)
• 2 tbsp olive oil (mild)
• 1 lime(s) (unsprayed!)
• 1 tbsp salt
• ½ tsp pepper (ground white)
• 250 g pasta, dried tagliatelle (e.g. green)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Refined with lime zest and spring onion

Bring the pasta water to a boil. Finely chop the onion, garlic, and the white part of the spring onion. Finely slice the green part of the spring onion and set aside. Heat the pan (on high heat), add olive oil, and fry the minced meat for 3-5 minutes. Add the onion, garlic, and spring onion and sauté for 2-3 minutes. Deglaze with white wine (or rosé) and reduce the heat. Add the cream – do not boil. Add the cheese in small pieces and melt; do not allow the mixture to boil further, or it will curdle. Season with salt and pepper (preferably white). While the cheese is melting, grate the zest of a lime and add it to the sauce. Add the pasta to the boiling water as usual, and stir in/thicken the sauce with the very cold butter. After 4-5 minutes, drain the pasta (when it is al dente) and form a nest with the pasta on preheated plates, add the sauce and garnish with the spring onion rings.