Spaghetti with Paprika-Bolognese

Name: Spaghetti with Paprika-Bolognese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 red peppers (250 g each); 1 yellow and green peppers (250 each); 1 (25 g) Shallot; 1 collar Oregano; 1 tablespoon (10 g) Oil; 300 ml Vegetable juice; 300 g Spaghetti; 7-10 Tbsp Salt; 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp black pepper; 30 g Parmesan cheese; 7-10 Tbsp Oil; 7-10 Tbsp Freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 red peppers (250 g each)
1 yellow and green peppers (250 each)
1 (25 g) Shallot
1 collar Oregano
1 tablespoon (10 g) Oil
300 ml Vegetable juice
300 g Spaghetti
7-10 Tbsp Salt
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp black pepper
30 g Parmesan cheese
7-10 Tbsp Oil
7-10 Tbsp Freezer bag

Directions

1
Halve, clean and wash the peppers. Dab dry well. Lightly oil a baking tray and place the bell peppers on it with the cut surfaces facing downwards. Grill under the hot oven grill for 3-5 minutes until the skin turns dark and blisters.
2
Put the pepper halves into freezer bags, close them tightly and let them cool down. Peel and finely dice the shallot. Wash oregano, dab dry, put some leaves aside for garnishing. Chop the rest finely.
3
Peel the skin off the peppers. Cut 5 red pepper halves into large pieces. Fry the shallot in hot oil. Add the bell peppers and oregano and steam briefly. Add vegetable juice and simmer for 5 minutes.
4
Cook spaghetti in boiling salted water for about 10 minutes. Cut the remaining peppers into small cubes. Remove from heat and puree the peppers in the juice. Add the diced peppers. Season sauce with vinegar, salt and pepper.
5
Drain the pasta and serve with the sauce. Garnish with remaining oregano and sprinkle with parmesan.