Vegetable pasta with bolognese

Name: Vegetable pasta with bolognese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 kg small zucchini (e.g. green and yellow); 600 g Carrots; 1 bunch of greens; 1 Onion; 1 TABLESPOON Olive oil; 250 g Beefsteakhack; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 1 TEASPOON Vegetable broth (instant); 40 g Pecorino or Parmesan; 1 small pot of basil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.5 kg small zucchini (e.g. green and yellow)
600 g Carrots
1 bunch of greens
1 Onion
1 TABLESPOON Olive oil
250 g Beefsteakhack
7-10 Tbsp salt, pepper
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
1 TEASPOON Vegetable broth (instant)
40 g Pecorino or Parmesan
1 small pot of basil

Directions

1
Clean or peel and wash the zucchini and carrots. With a sharp large knife, cut lengthwise first into thin slices, then into long, fine strips. Clean or peel and wash the soup greens and cut them into very small cubes. Peel and finely dice the onion.
2
For the Bolognese, heat the oil in a large frying pan. Fry the minced meat in it until crumbly. Season with salt and pepper. Briefly steam the diced vegetables and onion. Stir in tomato paste. Dust with flour and sauté briefly. Pour 400 ml water and stir in vegetable stock. Bring everything to the boil, simmer for 7-8 minutes.
3
Meanwhile cook the vegetable strips in plenty of boiling salted water for 3-5 minutes. Pour off, catching some cooking water in the process. Add the vegetable strips to the bolognese in the pan and mix everything well. If the sauce is not liquid enough, stir in some vegetable cooking water and season everything again.
4
Grate the cheese into fine shavings. Wash basil, shake dry, pluck off leaves and cut coarsely. Arrange vegetable noodles, sprinkle with parmesan and basil.