Cauliflower Bolognese

Ingredients for 4 servings:

• 500 g pasta, variety of your choice
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 head of cauliflower
• 2 carrots
• 1 shot of red wine, nB
• 400 g tomatoes, pureed
• n. B. water
• 3 tbsp tomato paste
• olive oil
• salt and pepper
• possibly dried pepper
• basil
• Thyme
• oregano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Vegetarian version of the classic

Cook pasta in a pot of salted water according to the package instructions until al dente. Peel and chop the onion and garlic. Peel the carrot, wash the cauliflower and divide it into florets, then cut or grate both into very small pieces. Heat 3 tablespoons of olive oil in a large pan or pot, add the onion and garlic. When the onions are translucent, add the cauliflower and carrots and sauté for a few minutes. Deglaze with red wine and let the liquid evaporate. Add the passata, tomato paste, and a little water. I fill the can or tetra pack of tomatoes no more than halfway with water and add it to the pot to loosen any tomato residue from the edges. Simmer uncovered for 7-9 minutes to allow some of the liquid to evaporate. Season with salt, pepper, chili peppers, and herbs to taste. Drain the pasta and serve with the Bolognese sauce, garnishing with fresh basil leaves. If desired, add Parmesan or another cheese. A green salad goes great with it.