Spaghetti Bolognese Asia Art

Name: Spaghetti Bolognese Asia Art
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 green and red pepper; 200 g Sweet peas; 1 piece(s) (approx. 30 g) Ginger; 1 red chilli pepper; 1 medium onion; 400 g Spaghetti noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 400 g Pork mince (freshly turned by the butcher); 3 TABLESPOONS Tomato paste; 1 TEASPOON 5-spice powder; 7-10 Tbsp Soy sauce

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 green and red pepper
200 g Sweet peas
1 piece(s) (approx. 30 g) Ginger
1 red chilli pepper
1 medium onion
400 g Spaghetti noodles
7-10 Tbsp Salt
2 TABLESPOONS Oil
400 g Pork mince (freshly turned by the butcher)
3 TABLESPOONS Tomato paste
1 TEASPOON 5-spice powder
7-10 Tbsp Soy sauce

Directions

1
Clean, quarter, wash and cut the peppers into strips. Wash and clean the mangetouts. Peel ginger and grate finely. Clean the chillies and scrape out the seeds. Chop the pods finely. Peel onion and chop finely
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat oil in a pot, fry minced meat in it until crumbly. Add vegetables, ginger, onion and chilli, fry for 2-3 minutes. Add tomato paste and 5-spice powder, sweat briefly, deglaze with 350 ml water and boil down slightly. Drain the pasta and let it drain. Season sauce with soy sauce, mix in noodles