Fusion Spaghetti Bolognese

That’s right! Spaghetti Bolognese with Asian twist. For Italians, please do not look into this, you are not gonna be happy about it… 🙂 I honestly like this version, it gives a really refreshing taste, thanks to the lime leaves! The dried chilies won’t give the spicy taste, so don’t worry! It would only give a slight taste of peppery. So I hope you enjoy trying a slightly different side of the traditional Asian or Italian food…

Total Time: 40 minutes

Servings: 2-3

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INGREDIENTS

250 g               Spaghetti

400 g               Minced meat

1 pcs                Onion, chopped small

3 stk.               Carrots, chopped small

250 g                (1 can) Tomato sauce

1 stk                Cinnamon

2 stk                Anis

4 pcs                Dried chilies

5                      Lime leaves

1 tbsp              Soy sauce

1 tsp                Salt

2 tsp                Sugar

3 tbsp              Heavy cream

2 tbsp              Olive oil

Garnish

Grated Parmesan cheese

Basil   

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DIRECTION

• Boil water in a big pot, preparing to cook your pasta, according to the package’s instructions.
• Pre-heat a pan with olive oil in medium high. Through in the minced meat, sauté until it’s cooked.

• Throw in the onion and carrot. Stir for a few minutes then add in the tomato sauce.

• Spice up the Bolognese with cinnamon, anis, chilies, and lemon leaves. Stir until all is mixed. Cover the pan with a lid and let it shimmer for about 15-20 minutes in medium heat.

• Add in the soy sauce, salt, sugar, and heavy cream. Stir again for another minutes until the sauce becomes creamy.

• Add in the spaghetti, mix them. Ready to serve. Sprinkle with grated parmesan cheese and fresh basil.