Vegetarian Vegetable Bolognese

Ingredients for 4 servings:

• 100 g shallot(s)
• 5 cloves garlic
• 300 g broccoli, fresh or frozen
• 120 g zucchini
• 100 g carrot(s)
• 100 g celery
• 120 g celery
• 80 g tomatoes, dried in oil
• 50 g tomato paste with seasoning vegetables
• 400 ml tomatoes, pureed
• 150 ml white wine
• 120 g spring onions
• 3 tbsp olive oil
• Salt
• chili powder
• Basil, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Finely dice the shallots and garlic. Cut the zucchini, carrots, and both types of celery into 3-4 mm cubes. Slice the spring onions into rings. Cook the broccoli in salted water until al dente, refresh in ice-cold water, and cut into small florets. Sauté the shallots and garlic in oil. Briefly fry the tomato paste. Deglaze with white wine. Add the remaining vegetables, except the spring onions and broccoli, along with the passata. Simmer gently for 5-6 minutes, until the vegetables are no longer hard. Add the broccoli florets and spring onions, and cook for another 2-3 minutes. Season with salt and chili, and finally stir in the freshly chopped basil.