Bucatini with Thai Bolognese

Name: Bucatini with Thai Bolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 piece(s) (approx. 20 g) fresh ginger; 400 g Carrots; 1 red chilli pepper; 1 collar Spring onions; 1 TABLESPOON Oil; 400 g Pork sausage; 1-2 TABLESPOONS Tomato paste; 120 ml Soy sauce; 120 ml dry white wine; 400 g Bucatini (thin macaroni); 7-10 Tbsp salt, pepper; 3 TABLESPOONS Peanut kernels (without salt); 1⁄2 Tsp ground cilantro

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 piece(s) (approx. 20 g) fresh ginger
400 g Carrots
1 red chilli pepper
1 collar Spring onions
1 TABLESPOON Oil
400 g Pork sausage
1-2 TABLESPOONS Tomato paste
120 ml Soy sauce
120 ml dry white wine
400 g Bucatini (thin macaroni)
7-10 Tbsp salt, pepper
3 TABLESPOONS Peanut kernels (without salt)
1⁄2 Tsp ground cilantro

Directions

1
Peel onion and garlic and dice very finely. Peel ginger and grate finely. Peel and wash carrots and dice very finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely.
2
Clean, wash and cut the spring onions into rings.
3
Heat the oil in a wok or large frying pan. Stir-fry the ground pork for 5-8 minutes until it is finely crumbly. Add onion, garlic, ginger, carrots and chilli. Fry over medium heat for approx. 5 minutes, turning.
4
Stir in tomato paste and sweat briefly. Deglaze with soy sauce and wine, bring to the boil and simmer at medium heat for 10-12 minutes.
5
Meanwhile, cook the bucatini in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet.
6
Coarsely chop the peanuts. Add spring onions to the Thai bolognese about 2 minutes before the end of the cooking time. Season to taste with salt, pepper and coriander. Drain the noodles, let them drain and put them back into the pot.
7
Mix with the bolognese. Serve sprinkled with peanuts.