White Bolognese

Ingredients for 4 servings:

• 5 small shallots
• 4 small garlic cloves
• 500 g minced veal
• 3 tbsp olive oil
• 3 sprigs of thyme
• 3 sprigs of marjoram
• 3 bay leaves
• 300 ml dry white wine
• 500 ml vegetable broth from the jar
• Salt
• Black pepper, freshly ground
• ½ celeriac
• 300 g potatoes, floury
• 300g linguine
• 100 g Parmesan
• Basil for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Viki Fuchs original recipe

1. Finely dice the shallots. Finely chop the garlic. Heat a little olive oil in a large pan and sauté the meat gently over medium heat for about 5 minutes without browning. Pour a little oil into the pan and add the chopped garlic and shallots. Deglaze with white wine and reduce by half. Finely chop the thyme and marjoram and sauté with the bay leaves. Pour in 500 ml of vegetable stock. Season with salt and pepper. Simmer for about 5-7 minutes. 2. While everything is simmering: Peel and roughly dice the celeriac and raw potatoes. Blend with about 50 ml of water in a high-performance blender until finely pureed. Place in a sieve and allow any remaining liquid to drain off. Add this puree to the ragù and cook for another 30 minutes. If the sauce is too thick, add more stock. Meanwhile, cook the pasta according to the package instructions. Add a little pasta water to the Bolognese. 3. Season the sauce with salt and freshly ground black pepper. Toss some of the cooked pasta in the sauce, arrange it on a deep plate, and garnish with Parmesan cheese and fresh herbs. Viki’s tip: If you don’t have a high-performance blender at home, you can grate the celery and potatoes using a square grater and then puree them with an immersion blender.