Ingredients for 4 people:
500 g rutabaga
salt
2 onions
2 cloves of garlic
1 red pepper
2 tablespoons olive oil
400 g mixed minced meat
1 tbsp tomato paste
1 can (420 ml) peeled tomatoes
150 g leek
Pepper from the mill
500 g penne
2 tsp turmeric
1 pinch aniseed
Preparation:
1. Peel the rutabaga, rinse and dice very finely. Cook in salted water for approx. 10-15 minutes. Drain and leave to drain.
2. Peel and chop the onions and garlic. Slit the pepperoni lengthwise. Remove the seeds, rinse and finely chop the pepper.
3. Heat the olive oil. Fry the minced meat until crumbly. Add the onions, garlic and chilli and fry. Stir in the tomato paste and add the peeled tomatoes with liquid. Mash the tomatoes with a wooden spoon. Simmer for approx. 5-8 minutes.
4. Clean the leek, wash thoroughly and chop finely. Mix into the minced meat and simmer for another 2-3 minutes. Season the mince with salt and pepper.
5. Cook the penne in plenty of boiling salted water with the turmeric and aniseed according to the package instructions on the packet. Mix the turnips into the bolognese and season again to taste. Drain the penne and serve with the Bolognese.
Tip: Serve with grated Parmesan cheese.
Preparation time approx. 40 minutes
Nutritional values per portion approx.:
Calories: 867
joules: 3631
Protein: 44.3 g
Fat: 26,9 g
Carbohydrates: 110 g
(FoodCentrale by ddp images)
