Rigatoni with a vegetable Bolognese sauce

Ingredients for 4 servings:

• 500 g rigatoni or other pasta
• 700 g zucchini
• 500 g tomatoes (vine tomatoes)
• 4 m.-large carrot(s), fresh crunchy
• 1 bunch of spring onions
• 2 garlic cloves
• 1 pack of tomatoes, chopped
• 140 g tomato paste
• 100 g herb cream cheese
• 500 g minced meat, mixed
• salt and pepper
• chili powder
• Paprika powder
• Oregano and basil or Mediterranean herb mix
• 3 tsp vegetable broth, granulated
• olive oil
• Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the vegetables thoroughly. Peel the onions, carrots, and garlic. Pour boiling water over the tomatoes and peel them. Thinly slice the carrots, spring onions, and zucchini. Finely chop the garlic. Cut the tomatoes into small pieces. Season the meat with pepper, salt, and paprika (you can also use a ready-made minced meat seasoning mix), mix, and season to taste. A large non-stick pot is best for preparing the sauce. Heat a little olive oil in it and fry the minced meat over high heat until crumbly. Then add the spring onions and garlic and fry briefly. Reduce the heat to medium and add the zucchini. Shortly after, add the carrots and tomato paste and stir. Cover and simmer for 5-7 minutes, stirring occasionally. The vegetables should be nice and soft and already slightly cooked through. Now cook the pasta in plenty of salted water until al dente. Stir the chopped tomatoes into the sauce and finish with the herb cream cheese. Season to taste with pepper, chili, salt, paprika, oregano, etc., or a blend of herbs. Add the granulated broth and fresh tomatoes and simmer until the pasta is done. Serve with grated Parmesan cheese. Tip: Leftovers taste even better the next day!