White veal bolognese with toasted bread and spring onions

Ingredients for 4 servings:

• 400 g minced veal
• a little oil for frying
• e.g. salt and pepper
• 1 onion(s), red, finely chopped
• 1 garlic clove(s), finely chopped
• 1 zucchini, finely chopped
• 200 g mushrooms, sliced
• 200 ml beef broth
• some cornstarch, mixed with a little cold water
• 100 ml cream
• n. B. Nutmeg
• 100 g toast bread
• 50 g pine nuts
• 500 g Fusilli Pasta Ricci
• 50 g butter plus some for toast
• 1 bunch of spring onions
• 100 g Parmesan cheese

Instructions

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

Instead of tomato-red, star chef Daniel Gottschlich conjures up the pasta classic in creamy white with a sophisticated crunch!

Brown the minced veal in a pan with a little oil, season with salt and pepper. Add the onion and garlic and sauté briefly. Remove the minced meat from the pan. Brown the zucchini and mushrooms in the pan until crisp, season with salt and pepper. Return the minced meat and pour in the beef broth. Bring everything to a boil briefly and thicken with the starch. Then add the cream, bring back to a boil briefly, and simmer gently on the lowest heat. Season with nutmeg. Place a new pan on the heat. Toast the pine nuts until lightly browned and fragrant. Remove and set aside. Now cut the bread into small pieces and fry in the pan with a little butter until crispy. Season lightly with salt. Bring a pot of water to a boil and add salt. Add the pasta and cook until al dente. Drain and add the remaining butter. Trim the spring onions and slice into rings, and grate the Parmesan cheese. Place the pasta and Bolognese on a plate, scatter the spring leek rings, crusty white bread, and pine nuts on top, and sprinkle with Parmesan shavings. Tip: The toasted bread and pine nuts give the pasta an extra crunch and more flavor! Alternatively, you can use any toasted bread and seeds or nuts of your choice, such as walnuts!