Veggie Bolo

Ingredients For 6 servings
• 500g mixed mushrooms (e.g. mushrooms, oyster mushrooms, shiitake mushrooms)
• 2 carrots
• 2 stalks celery
• 1 vegetable onion
• 3 cloves garlic
• 4 tablespoons oil
• 2 bay leaves
• 1 sprig of rosemary
• 4 sprigs thyme
• 1 tablespoon tomato paste
• 2 cans of peeled tomatoes, (approx. 420 g)
• Salt Pepper
• 1 pinch of sugar
• 1 tsp paprika
• 500 g spaghetti
• 100 g grated ital. Hard cheese, (e.g. Grana Padano)

Time: 1 h 20 min

Preparation
1. Clean 500g mixed mushrooms (e.g. mushrooms, oyster mushrooms, shiitake mushrooms) and best coarsely chop in a food processor. Spread on a plate and in a hot oven at 50 degrees on the middle rack for 30 min. Dry (convection not recommended).

2. Meanwhile, peel 2 carrots. 2 stalks celery clean. Carrots, celery and 1 onion finely dice. 1 clove garlic finely chop.


3. Heat 4 tablespoons oil in a large pot, add mushrooms and fry light brown over high heat. Add onions and vegetables and cook 4 min. On medium heat. 2 cloves of garlic cut into thin slices and add. 2 bay leaves admit. Chop and mix in 1 sprig rosemary and thyme 4 sprigs very fine. 1 tablespoon tomato paste while stirring. 2 cans of peeled tomatoes (à 420 g) and add coarsely ground. Add 400 ml of water, with salt, pepper, 1 pinch of sugar and 1 teaspoon paprika spice. Bring to a boil over medium heat 25 minutes. Braise.

4. Cook 500 g spaghetti in plenty of boiling salted water until al dente, drain, drain and mix in a large bowl with the sauce. With 100 g grated ital. Hard cheeses (for example Grana Padano) Serve sprinkled.

Tip: Mushrooms are super aromatic when it is dried in the oven. You get a meat-like color and bite. That's in the summer outside in the sun.