Vegan Mushroom Bolognese

Ingredients for 2 servings:

• 250g spaghetti
• 2 carrots
• 1 onion(s)
• 300 g mushrooms
• ½ jar red wine, optional, approx. 75 ml
• 2 garlic cloves
• 2 tsp salt
• ½ tsp cinnamon powder
• 1 tsp smoked paprika powder
• 1 bay leaf
• Thyme
• rosemary
• 5 tbsp tomato paste
• 1 can tomatoes, chopped, approx. 400 g
• pepper
• some olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely dice the vegetables. Sauté the onions, garlic, and carrots in a little olive oil until translucent. Then add the mushrooms and sauté until softened. Add the wine. Stir in the tomato paste and top up with the chopped tomatoes. Add all the spices and herbs and season to taste. Simmer for at least 15 minutes. Meanwhile, cook the spaghetti in salted water according to the package instructions until al dente. If you like, you can serve the dish with Parmesan cheese; I like it as is. Per serving: approximately 700 kcal.