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Asian-style Spaghetti Bolognese with Coconut Milk, Beef, Vegetables, Lemongrass, and Kaffir Lime.
Easy to cook
20 minutes
906 grams
For a group
The traditional Italian dish pairs excellently with Asian touches, which add a bright flavor, freshness, and novelty.
Peel the onion. Dice the onion and celery into 5×5 mm cubes using a grater. Crush the garlic, peel it, and chop it finely. Smash the lemongrass with the back of a knife. Remove the stem from the kaffir lime leaves and cut the leaves in half.
Boil spaghetti in boiling salted water for 7 minutes. Drain the spaghetti in a colander and drizzle with sunflower oil.
Heat 2 tablespoons of sunflower oil in a skillet and sauté the ground beef, stirring and breaking up any clumps, for 3 minutes over high heat. Remove from heat, transfer the browned meat to a bowl, and set the skillet aside.
In the frying pan in which the minced meat was fried, heat 1 tablespoon of sunflower oil and fry, stirring, onion, garlic, carrot strips and celery for 3 minutes over medium heat.
Add lemongrass, kaffir lime leaves and fried minced meat to the vegetables in the pan and stir-fry for 2 minutes.
Pour tomato sauce, coconut milk and 50 ml of water into the frying pan with the minced vegetables, add salt and pepper to taste, bring to a boil and simmer for 2 minutes. Remove the lemongrass and kaffir lime from the pan.
Divide the spaghetti into bowls, top with Bolognese sauce, sprinkle with black sesame seeds and serve.
