Vegetable Bolognese

Ingredients For 6 servings

• 250 g organic carrots
• 250 g celeriac
• 300 g zucchini
• 1 red pepper, (300 g)
• 150 g shallots smooth
• 2 small cloves garlic
• 2 small chili peppers, dried
• 1 large can peeled tomatoes
• 10 tablespoons olive oil
• Salt, Sugar
• 1 tablespoon tomato paste
• 200 ml red wine
• Pepper
• 4 stalks parsley
• 400 g spaghetti
• 1 tsp cold butter
• Freshly grated Parmesan

Time: 30 min plus cooking time 40 minutes


Preparation

1. Carrots and celery clean and peel. Wash zucchini. Paprika brush, into quarters and remove seeds. All cut in 1/2 cm cubes. Dice the shallots finely. Garlic press gently with his hands. Chili crumble in a bowl. Chop tomatoes in the bowl with a kitchen scissors.


2. 6 tablespoons oil in a saucepan, shallots, garlic and chili in it over medium heat for 2-3 minutes fry until soft. Carrots and celery and cook for another 4-5 minutes fry, season with salt and 1 pinch of sugar. Tomato paste and fry Stir in 30 seconds. Deglaze with red wine and let it boil heavily. Tomatoes give, bring to a boil and let it boil for 30 minutes open weak on medium heat.

3. Heat the remaining oil in a nonstick pan, peppers over high heat fry 2 minutes. Zucchini and fry another 1-2 minutes, season with salt and pepper. Pluck parsley leaves and chop finely.

4. Cook pasta according to package directions until al dente, drain in a colander, taking care to collect 200-250 ml cooking water. Noodles and pasta water with vegetable sauce, peppers and zucchini, mix butter and parsley and heat it to the desired smoothness. Serve immediately and sprinkle Parmesan to taste.

Nutritional information per serving: 462 kcal
• 12 g protein
• 18 g fat
• 58 g carbohydrates