Cook the pasta in salted water (1 teaspoon) until al dente, drain and toss in butter (1 teaspoon) in a hot saucepan. Keep warm until serving.

Peel and dice the carrots. Peel and dice the parsley root. Peel and finely dice the ginger and garlic cloves. Peel and dice the onions. Clean, wash and finely dice the chilli pepper. Fry the ground beef in a high pan with oil (2 tablespoons of 9 crumbles. Add the prepared vegetables (diced carrots, diced parsley, diced ginger, diced garlic cloves, diced onions and chilli peppers) and stir-fry everything briefly / stir-fry. Dice the tomatoes from the can and add the liquid Rinse the can well with 50 ml water and add. Fold in the bolognese glass and rinse the glass with 50 ml water and add. Season with salt (1 teaspoon), sweet paprika (1 teaspoon) and sugar (1 tbsp) and Let everything simmer for about 15-20 minutes, then fold in the 2 cups of Cream double.

Peel the cucumber, quarter lengthways and cut into slices. Tear iceberg lettuce into pieces, wash and press dry or spin. Clean / brush the mushrooms, halve and cut into slices. Clean and wash the peppers and cut into small diamonds. Wash and dice tomatoes. Clean and wash the spring onions and cut diagonally into rings. Mix all ingredients together.

Put all ingredients (4 tablespoons mayonnaise, 1 teaspoon mustard, 10 tablespoons olive oil, 2 tablespoons sugar and 2 tablespoons light rice vinegar) in a bowl and mix / whisk well.

Serve the colorful pasta with the sauce, garnished with coriander and sprinkled with Parmesan. Serve the mixed salad drizzled with the dressing.