Spaghetti with vegetable bolognese

Name: Spaghetti with vegetable bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1-2 Garlic cloves; 1 red chilli pepper; 250 g Carrots; 250 g Celery; 250 g Courgette; 250 g Aubergine; 2 TABLESPOONS Olive oil; 1 TEASPOON Sugar; 2 Branches of rosemary; 1 TEASPOON dried basil; 7-10 Tbsp Salt; 1 can(s) (850 ml) peeled tomatoes; 250 g Spaghetti; 7-10 Tbsp Pepper; 50 g Parmesan cheese; 7-10 Tbsp Basil and rosemary

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1-2 Garlic cloves
1 red chilli pepper
250 g Carrots
250 g Celery
250 g Courgette
250 g Aubergine
2 TABLESPOONS Olive oil
1 TEASPOON Sugar
2 Branches of rosemary
1 TEASPOON dried basil
7-10 Tbsp Salt
1 can(s) (850 ml) peeled tomatoes
250 g Spaghetti
7-10 Tbsp Pepper
50 g Parmesan cheese
7-10 Tbsp Basil and rosemary

Directions

1
Peel and finely dice the onion and garlic. Carve the chilli pepper lengthwise, remove seeds, wash and chop finely. Peel, wash and finely dice the carrots. Clean, wash and finely dice the celery, zucchini and eggplant.
2
Heat olive oil in a pan with a high rim. Add onion, garlic and chilli, sprinkle with sugar and fry for about 5 minutes. Wash the rosemary, remove the needles from the stems and chop finely.
3
Add vegetables, rosemary and basil and stir-fry. Season with a little salt. Add tomatoes in juice and 250 ml water. Bring to the boil, cover and braise over medium heat for about 12 minutes.
4
Meanwhile cook the pasta in boiling salted water for about 10 minutes. Drain and let drain. Season vegetable bolognese with salt and possibly pepper. Slice parmesan. Arrange pasta and sauce on plates and sprinkle with parmesan.
5
Serve garnished with basil and rosemary.