Kasseler-Bolognese à la Orange

Name: Kasseler-Bolognese à la Orange
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Kasselerrücken; 1 Onion; 1 Garlic clove; 2 Carrots; 1 Organic Orange; 2 rod/s Celery; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 100 ml dry red wine; 1 can(s) (425 ml each) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g Spaghetti; 50 g Parmesan (piece)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Kasselerrücken
1 Onion
1 Garlic clove
2 Carrots
1 Organic Orange
2 rod/s Celery
2 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
100 ml dry red wine
1 can(s) (425 ml each) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g Spaghetti
50 g Parmesan (piece)

Directions

1
Dice smoked pork as finely as possible with a knife or chop it finely in the universal chopper or with a knife in portions. Peel and chop the onion and garlic. Clean and peel the carrots. Clean the celery, put some green aside and wash the stalks. Cut carrots and celery into small cubes. Wash and dry the orange hot, rub the peel thinly. Cut the fruit in half and squeeze.
2
Heat the oil in a large frying pan. Brown the meat in it and take it out. Sauté carrots, celery, onion and garlic in the frying fat. Add the smoked pork and tomato paste, deglaze with red wine and orange juice. Add the tomatoes and chop with a spatula. Season with salt, pepper and 1 pinch of sugar. Bring to the boil and simmer for about 20 minutes. Stir in the orange peel.
3
Meanwhile, prepare spaghetti in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Finely chop the celery green. Coarsely grate the Parmesan cheese. Drain the pasta and let it drain. Season sauce with salt and pepper. Mix in the pasta and serve. Sprinkle with parmesan and celery green.