Spaghetti with vegetable bolognese

Name: Spaghetti with vegetable bolognese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 300 g Carrots; 200 g Celeriac; 1 Stalk leek (leek); 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 400 ml Vegetable broth (instant); 7-10 Tbsp grated rind of 1/2 untreated lemon; 200 g chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Oregano; 400 g Spaghetti; 7-10 Tbsp Parmesan slicer and oregano

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
300 g Carrots
200 g Celeriac
1 Stalk leek (leek)
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
400 ml Vegetable broth (instant)
7-10 Tbsp grated rind of 1/2 untreated lemon
200 g chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Oregano
400 g Spaghetti
7-10 Tbsp Parmesan slicer and oregano

Directions

1
Peel and finely dice the onions and garlic. Peel and wash carrots and celery. Clean and wash the leek. Cut prepared vegetables into fine cubes. Heat oil in a pot and fry onions and garlic until transparent.
2
Add carrots and celery and steam for about 3 minutes. Stir in leek and cook for about 2 minutes. Stir in tomato paste and add stock, bring to the boil and simmer for about 4 minutes. Chop lemon peel finely.
3
Add tomatoes and season with salt, pepper and lemon peel. Simmer for another 10 minutes. Put the pasta in plenty of boiling salted water and cook for about 10 minutes until al dente. Drain and let drain.
4
Wash oregano, dab dry, pluck off leaves and chop. Stir oregano into the sauce. Serve spaghetti with vegetable bolognaise. Garnish as desired with parmesan slices and oregano.