Spaghetti with Thaibolognese

Name: Spaghetti with Thaibolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 piece(s) (à ca. 3 cm) Ginger; 400 g Carrots; 1 red chilli pepper; 3 TABLESPOONS Peanut kernels (without salt); 1 TABLESPOON Oil; 400 g Pork sausage; 1-2 TABLESPOONS Tomato paste; 100 ml Soy sauce; 125 ml dry white wine; 400 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

You have never eaten the popular pasta sauce like this before: With soy sauce, ginger, chilli and coriander, the minced meat becomes wonderfully spicy

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 piece(s) (à ca. 3 cm) Ginger
400 g Carrots
1 red chilli pepper
3 TABLESPOONS Peanut kernels (without salt)
1 TABLESPOON Oil
400 g Pork sausage
1-2 TABLESPOONS Tomato paste
100 ml Soy sauce
125 ml dry white wine
400 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel onion, garlic and ginger. Peel and wash the carrots. Dice everything very finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely.
2
Roast peanuts in a wok or large pan. Take them out. Heat oil in it. Fry the ground pork in it for 5-8 minutes until finely crumbly. Add onion, garlic, ginger, carrots and chilli. Fry over medium heat for about 5 minutes. Stir in tomato paste and sweat briefly. Deglaze with soy sauce and wine, bring to the boil and simmer at medium heat for about 10 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Season minced sauce with salt and pepper. Drain the pasta, let it drain and put it back into the pot. Mix with the sauce. Chop the peanuts and sprinkle over the pasta.