Peel and finely chop the onion. Peel garlic and chop very finely. Peel ginger and grate finely. Peel, wash and finely dice carrots. Pumpkin wash, clean, pumpkin seeds with a spoon out. Then dice pumpkin finely. Clean, wash and cut the chili into fine rings
Heat the oil in a frying pan, crumble the ground pork into it and fry it vigorously while turning. In the meantime, clean and wash the spring onions and cut them into rings. Add the onion, garlic, ginger, chilli, carrots and pumpkin to the mince, fry over medium heat for about 5 minutes, turning over.
Add the tomato paste and sauté briefly. Season with salt, pepper and coriander. Deglaze with soy sauce, wine and stock, bring to the boil and simmer at medium heat for about 8 minutes. Add the spring onions about 2 minutes before the end of the cooking time
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Roast peanuts in a pan without fat until golden brown. Swivel several times. Take out, let cool down a little and then chop coarsely
Stir starch and 2 tablespoons of water until smooth. Stir into the boiling bolognese. Let simmer for about 1 minute. Season again with salt and pepper. Pour the pasta into a sieve, quench briefly, drain and mix into the bolognese. Arrange on plates, sprinkled with peanuts and garnished with coriander green