BOLO RAGE BIRD

Name: Bolo Rage Bird
Total time: 35 min
Yield: 2 Servings
Ingredients: 250 g ground beef or mixed ground meat; 400 g strained tomatoes; 1 small carrot, finely grated; 1 small onion, finely chopped; 1 small garlic clove, finely chopped, optional; 1 small piece of celery, very finely diced, optional; 1 tbsp olive oil; 1 tsp tomato paste; 1 small pinch of sugar or 1–2 tsp grated apple; Salt and mild pepper, to taste; 150–200 g spaghetti; 4 round mozzarella slices, as pale eye bases; 4 FOODMONSTAS WAFER EYES, 35 mm; 4 small strips of nori, for angry eyebrows — alternatively, very thin pieces of black olive; 2 small triangles of orange cheese, such as Gouda or cheddar, as beaks

These Bolo Rage Birds are little angry birds on the plate. You can recognize them by their red Bolognese faces, wild spaghetti mane, slanted eyebrows, small cheese beak and FOODMONSTAS WAFER EYES.

35 MINUTES

EASY

2 SERVINGS

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INGREDIENTS

FOR THE BOLOGNESE

250 g ground beef or mixed ground meat

400 g strained tomatoes

1 small carrot, finely grated

1 small onion, finely chopped

1 small garlic clove, finely chopped, optional

1 small piece of celery, very finely diced, optional

1 tbsp olive oil

1 tsp tomato paste

1 small pinch of sugar or 1–2 tsp grated apple

Salt and mild pepper, to taste

FOR THE PASTA

150–200 g spaghetti

FOR THE FACES

4 round mozzarella slices, as pale eye bases

4 FOODMONSTAS WAFER EYES, 35 mm

4 small strips of nori, for angry eyebrows — alternatively, very thin pieces of black olive

2 small triangles of orange cheese, such as Gouda or cheddar, as beaks

PREPARATION

Sauté the onion in olive oil over medium heat until soft. If using garlic, add it briefly. Add the carrot, optional celery and tomato paste, and cook for 1–2 minutes. Add the ground meat and cook until crumbly. Stir in the strained tomatoes, add the sugar or grated apple, and let the sauce simmer gently for 15–20 minutes until thick and aromatic. Season with salt and mild pepper.
Cook the spaghetti according to the package instructions. Reserve a little pasta water, then drain the noodles. Toss the spaghetti with a small amount of Bolognese so it turns lightly red but still sits loosely on the plate.
Arrange the spaghetti on each plate as a wild mane. The strands may point outward and look messy so the Bolo Rage Bird later looks like an angry, tousled bird.
Spoon the Bolognese into a thick red circle on the upper center of the spaghetti. This becomes the red angry-bird face. Leave the lower and side spaghetti visible so it reads like a mane or feathers around the face.
Let the Bolognese cool for 1–2 minutes. Then place two mozzarella slices on each red Bolognese face as pale eye bases. Press one FOODMONSTAS WAFER EYES (35 mm) onto each mozzarella slice. Place the nori strips diagonally above the eyes so the bird looks angry. Very thin pieces of black olive can be used as eyebrows instead. Place one orange cheese triangle underneath as a small beak. Add the FOODMONSTAS WAFER EYES only shortly before serving so the wafer paper does not soften.
Serve immediately. The Bolo Rage Birds look best while the sauce is still warm. Serve the remaining Bolognese separately or spoon it over the spaghetti at the table.

BOLO RAGE BIRD

INGREDIENTS

PREPARATION

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