Spaghetti with Green Bolognese

Summary

Ingredients

• 375 g pasta (spahetti)
• 250 g minced meat
• Clarified butter
• 1 small onion (s)
• 225 g spinach leaves, frozen
• 2 spring onion (s)
• 0.5 ½ bunch basil
• 400 ml vegetable stock, hot
• 120 g sheep cheese
• salt and pepper
• Garlic powder
• nutmeg
• Whipped cream, to taste
• Parmesan, freshly grated

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Instructions

1. Cook the spaghetti in plenty of boiling salted water until al dente, drain in a sieve and drain.
2. Fry the minced meat in a saucepan with clarified butter. Add the diced onion and stew. Season with a little salt and pepper. Add frozen spinach leaves and 2 tablespoons of water. Cover and thaw the spinach over a medium heat for about 10 minutes and cook.
3. In the meantime, clean and wash the spring onions and cut into fine rings. Wash the basil, spin dry and finely chop the leaves. Add the hot vegetable stock to the minced meat and spinach.
4. Mix in the spring onions and basil and let it get hot. Add crumbly sheep`s cheese. Season the Bolognese to taste with salt, pepper, garlic powder, nutmeg and cream.
5. If the Bolognese is too runny, mix some flour with water and thicken the Bolognese with it.
6. Place the spaghetti in a deep plate, serve with the green Bolognese and sprinkle with freshly grated Parmesan.
7. Note: The frozen leaf spinach is now available in portions, so that the above amount can easily be weighed!