Summary

Ingredients

• 20 g pine nuts
• 1 clove garlic
• 0.5 ½ onion (s)
• 300 g carrot (s)
• 20 g iner
• 1 chilli pepper (s)
• 4 spring onion (s)
• 2 tablespoons oil
• 500 g turkey minced meat
• 2 tablespoon tomato paste
• 80 ml soy sauce
• 160 ml white wine
• 150 ml chicken broth
• 4 tablespoon sauce (sweet chili)
• some coriander, ground
• possibly cayenne pepper
• salt
• 450 g pasta

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Instructions

1. Lightly toast the pine nuts in a pan without oil and set aside.
2. Peel the garlic, onion and ginger. Cut everything into fine cubes. Halve the chilli pepper, remove the seeds and also finely dice.
3. Clean the spring onions and cut into rings. Put a few rings aside for decoration. Peel and finely dice the carrots (I do this with a slicer).
4. Bring the water with salt to a boil. Put the pasta (e.g. spaghettini) in the water and cook until al dente.
5. While the noodles are cooking, heat the oil in a pan and fry the minced turkey in it until crumbly. Add garlic, onion, ginger, carrots and chilli and fry briefly. Stir in the tomato paste and sweat. Pour white wine and soy sauce on top and let it simmer. Then add the chicken broth and the sweet chili sauce and simmer gently. Finally stir in the spring onions and heat them up. If the sauce has boiled down too much, simply pour in some pasta water. Season with ground roasted coriander and season to taste. Possibly add a little spiciness (cayenne pepper) if the chilli pepper is too mild.
6. Drain the pasta and distribute on plates and pour the Bolognese sauce on top. Garnish with pine nuts and spring onion rings.