Spicy Thai Bolognese

Step 1/3

• 1 carrot
• 1 onion
• 2 cloves garlic
• 20 g ginger
• 1 chili

• knife
• cutting board
• grater

Peel the carrot and cut it into fine cubes. Also peel the onion and garlic; finely dice the onion and finely chop the garlic. Peel and finely grate the ginger. Halve the red chili pepper, deseed it, and cut it into fine slices.

Step 2/3

• 2 tbsp oil (for frying)
• 250 g ground beef
• 3 tbsp tomato paste
• 200 ml coconut milk
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 2½ g Thai basil
• salt
• pepper

• frying pan
• cooking spoon

Heat oil in a pan. Add the onion, garlic, ginger, and chili and sauté until translucent, stirring constantly. Add the carrots and sauté briefly. Then add the ground beef to the pan and brown, stirring, until it is crumbly and lightly browned. Season with salt and pepper. Stir in the tomato paste and sauté briefly as well. Now add the coconut milk, fish sauce, soy sauce, palm sugar, and half of the Thai basil. Mix everything well, reduce the heat, and let it simmer until the sauce thickens. Season with salt and pepper.

Step 3/3

• 200 g rice noodles
• 2½ g Thai basil
• 5 g cilantro (for garnish)
• 1 lime

• pot
• sieve

Meanwhile, prepare the rice noodles according to package directions in boiling water, then drain in a sieve. Roughly chop the Thai basil and cilantro. Squeeze the lime and stir the juice into the Bolognese just before serving. Arrange the finished noodles on plates and top with the Thai Bolognese. Sprinkle with the chopped herbs and serve.

Enjoy your meal!