Pappardelle with lemon bolognese (pasta sauce)

Name: Pappardelle with lemon bolognese (pasta sauce)
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 small carrot (approx. 100 g); 50 g Celeriac; 1 small onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 250 g mixed minced meat; 2 TABLESPOONS Lemon juice; 1 package (250 g) chunky tomatoes; 200 g Pappardelle (Italian wide ribbon noodles); 7-10 Tbsp Salt; 1/2 bunch Thyme; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp possibly lemon slices

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 small carrot (approx. 100 g)
50 g Celeriac
1 small onion
1 Garlic clove
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
250 g mixed minced meat
2 TABLESPOONS Lemon juice
1 package (250 g) chunky tomatoes
200 g Pappardelle (Italian wide ribbon noodles)
7-10 Tbsp Salt
1/2 bunch Thyme
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp possibly lemon slices

Directions

1
Peel and finely dice the carrot and celery. Peel onion and garlic. Finely dice the onion, press the garlic through a garlic press. Heat olive oil in a pot. Steam vegetables in it until translucent.
2
Add tomato paste and minced meat and fry until crumbly. Add onion and garlic and sauté. Deglaze with lemon juice and chunky tomatoes and simmer for about 10 minutes. In the meantime prepare noodles in boiling salted water according to package instructions. Wash the thyme and shake dry. Pluck the leaves from the stalks, except some for garnishing. Season sauce with salt, pepper and 1 pinch of sugar. Add thyme to the sauce and stir in. Arrange pasta and lemon bolognese on plates.
3
Wash the thyme and shake dry. Pluck the leaves from the stalks, except some for garnishing. Season sauce with salt, pepper and 1 pinch of sugar. Add thyme to the sauce and stir in. Arrange pasta and lemon bolognese on plates. Garnish with remaining thyme and lemon slices