Pasta with Three Delicious Sauces – Bolognese, Vegetable and Fruity-Nutty

1. ) Prepare the meat sauce “Bolognese” (circa 25 min):

Sauté onion cubes in hot olive oil*, add garlic cubes and minced meat, sauté briefly. Mix in the paradeis pulp and add the pureed peeled tomatoes and tomato juice. Simmer the sauce for about five minutes. Later add the grated thyme, season with salt, pepper and chili flakes, and finish with lemon zest.

2. ) Prepare the vegetable-olive sauce with diced tomatoes (about half an hour):

Sauté onion cubes in hot olive oil*, add all other vegetable cubes, lightly sauté everything together, pour vegetable soup and stew until al dente. Now add the sliced olives, gorgonzola and tomato cubes, pour in whipped cream, let it bubble up, season with salt, pepper and basil strips.

3) Prepare the lime-orange sauce with walnuts (about 25 min):

Grate the limes and oranges, squeeze the limes, peel the oranges with a kitchen knife and remove the fillets. Finely crush the peaches. Grate lemon thyme. Heat the orange and grape juices, stir in the peach puree and mango chutney, keep at a simmer and stir in the walnuts, a tiny bit of lemon thyme, the orange and lime zest, and the scraped vanilla pulp. Add the remaining lemon thyme and squeezed lime juice, heat briefly, remove from heat and fold in the orange fillets.

Season with ginger powder and

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