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Recipe of: © Monsieur Cuisine

White Spaghetti Bolognese

MC connect
4 portions
Easy
Ready in: 0:34 h
Preparation time: 15 min.
Created on: 12.05.2020
Last changes: 27.03.2020
  • 500 g spaghetti
  • 100 g Parmesan (32% fat)
  • 3 shallots (90 g)
  • 1 garlic clove
  • 4 sage leaves
  • 1 celeriac bulb (300 g)
  • 2 tbsp olive oil
  • 350 g mixed beef and pork mince
  • 1 tsp ground fennel seed
  • 1 tsp salt
  • ½ tsp pepper
  • 100 ml vegetable stock at room temperature
  • 200 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 150 g mascarpone cheese (48% fat)

Nutrients

Per portion:

  • calorific value
    4157 kj / 993 kcal
  • protein: 48 g
  • carbohydrates: 93 g
  • fat: 46 g
Instruction
Preparation time
15 min.
Ready in
0:34 h
  1. Cook the spaghetti according to the instructions on the packet.
  2. Remove the rind from the Parmesan and put the cheese in pieces in the blender jug. With the measuring beaker in place, chop finely for 15 seconds/speed setting 10. If necessary, use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, chop again for 15 seconds/speed setting 10. Then decant.
  3. Peel the shallots and garlic clove, cut in half and put in the blender jug. Wash the sage leaves, shake dry, cut large ones in half and add to the blender jug. With the measuring beaker in place, finely chop withthe turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug.
  4. Wash and peel the celeriac and chop roughly. Put the pieces in the blender jug and, with the measuring beaker in place, chop finely for 20 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, with the measuring beaker in place, stew for 2 minutes/speed setting 2/100 °C.
  5. Add the meat and spices and, the measuring beaker not inserted, cook with the roast button. Deglaze with the room-temperature vegetable stock and, with the measuring beaker in place, boil down for 2 minutes/speed setting 1/110 °C.
  6. Put the room-temperature milk and the mascarpone into the blender jug and, the measuring beaker not inserted, finish cooking for 8 minutes/speed setting 2/110 °C.
  7. Serve the white bolognese with the spaghetti and Parmesan.

TIP

If this is meal for adults only, the vegetable stock can be replaced by 100 ml white wine (at room temperature).

Finished!

Bon appétit with Monsieur Cuisine