SPAGHETTI  mit  KÜRBIS  BOLOGNESE

Spaghetti Bolognese with Pumpkin

1 Hokkaido (600 g)
2 onions
1 clove of garlic
400 g mixed minced meat
500 g tomatoes
1 tsp. thyme (dried)
400 g spaghetti
40 g Parmesan cheese (grated)
salt, pepper, curry, oil
 

 

Wash pumpkin, remove seeds and cut into small pieces. Peel the onions and garlic and chop finely.
Fry minced in oil. Add onions and garlic and fry briefly. Season with salt and pepper, remove.
Sauté pumpkin about 5 minutes, turn oftener. Dust with 1 tsp. curry and sweat briefly. Add diced tomatoes, thyme and minced meat and season with salt and pepper. Simmer about 15 minutes.
Boil spaghetti al dente and drain. Season pumpkin bolognese with salt and pepper and stir in the spaghetti.

  
     
     
 

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