Cook the spaghetti in plenty of salted water (4 liters of water + 2 teaspoons of salt) ground with turmeric (1 teaspoon) until firm to the bite according to the instructions on the package, drain through a kitchen sieve, return to the hot saucepan and toss with olive oil (2 teaspoons) to prevent them from sticking together. Peel the carrots with the peeler, cut off the ends, first into slices, then into strips and finally into very fine cubes. Peel onion and chop finely. Heat sunflower oil (2 tbsp) and butter (2 tbsp) in a pan, fry the beef mince until crumbly, add the carrot cubes and onion cubes, fry briefly and deglaze / pour in the beef stock (200 ml). Simmer everything for about 10 minutes until the liquid has almost boiled off. Stir it again and again. Add the glass of Bolognese and stir-fry briefly. Rinse the glass of Bolognese with the cooking cream and add / stir in the pan. Finally, add sugar (1 teaspoon) to taste. Clean, wash, spin dry the lettuce and cut into fine strips. Grate the Parmesan fresh. Divide the spaghetti on 4 plates, add the Bolognese, sprinkle with Parmesan and serve. Serve with the Roma salad with Sylt sauce.