John Myers
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Bolognese Vegetarian
The perfect bolognese vegetarian recipe with a picture and simple step-by-step instructions.
- 500 g Spelled spaghetti
- 0,5 Diced Hokkaido pumpkin
- 2 Freshly diced zucchini
- 2 Diced carrots
- 0,5 Diced parsley root
- 1 disc Diced celery
- 1 Diced onion
- 0,5 Diced fennel bulb
- 0,5 bunch Chopped parsley until smooth
- 0,5 toe Chopped garlic
- 0,25 Diced paprika
- 2 tsp Roasted pine nuts
- Olive oil, vegetable broth, salt, bay leaf
Prepare and prepare the Bolognese
- Clean all vegetables and dice evenly
- Briefly toast the pine nuts in a saucepan without fat, then set aside
- Put 2 tablespoons of olive oil in the hot pot and stir-fry the vegetables briefly (first the onions and garlic, then carrots, peppers, parsley root, celery, …..). Then fill up with salt, if necessary a little pepper, then with the vegetable stock so that the vegetables are lightly covered. Add the bay leaf and cook for about 15 minutes
The pasta
- approx. Bring 2 liters of water to a boil in a large saucepan, then add plenty of salt and cook the spaghetti until al dente according to the instructions on the packet
Season to taste and serve
- Season the bolognese to taste, if necessary, spice up the pasta to taste (do not scare off!), Mix with a little sauce and then serve on preheated plates. Pour the Bolognese on top, sprinkle with pine nuts, if necessary a little Parmesan cheese, a few dashes of the best olive oil and a sprig of basil on top
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