Spaghetti with vegetable bolognese

Ingredients for 2 servings:

• 200g spaghetti
• 1 m.-large shallot(s)
• 2 cloves garlic
• 2 large spring onions, a little more for small ones
• 75 g celery
• 150 g carrot(s)
• 150 g zucchini
• 1 tbsp olive oil
• 400 g tomatoes, finely chopped from the can
• Thyme, preferably fresh
• Rosemary, preferably fresh
• 2 tbsp tomato paste
• 100 ml port wine, red
• salt and pepper
• 50 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Cook the pasta al dente in salted water according to the package instructions. Finely dice all the vegetables. Sauté the onions, shallots, and spring onions in the oil. Add the remaining vegetables and sauté briefly. Add the tomato paste and sauté. Deglaze with the port wine. Add the herbs and tomatoes to the vegetable mixture and cook for about 15 minutes. Season generously with salt and pepper, and if desired, thyme and rosemary. Grate the Parmesan cheese. Serve the pasta with the vegetable Bolognese and Parmesan cheese.