Spaghetti with vegetable Bolognese

Ingredients for 4 servings:

• 250 g carrot(s)
• 250 g celeriac
• 1 zucchini (approx. 300 g)
• 1 red bell pepper(s)
• 6 shallots
• 3 garlic cloves
• 2 chili peppers, fresh
• 1 can of tomatoes, peeled
• 10 tbsp olive oil
• salt and pepper
• Sugar
• 2 tbsp tomato paste
• 300 ml red wine
• ½ bunch parsley
• 400 g spaghetti, vegan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegan, better than the original with meat

Clean and peel the carrots and celery thoroughly. Wash the zucchini. Clean and deseed the bell peppers. Cut everything into small cubes. Peel and finely dice the shallots. Deseed the chilies and chop very finely. Chop the tomatoes. Heat 6 tablespoons of oil in a saucepan, sauté the shallots, chilies, and crushed garlic over medium heat for 2-3 minutes until translucent. Add the carrots and celery and sauté for another 4-5 minutes, season with salt and a pinch of sugar. Stir in the tomato paste and sauté briefly. Deglaze with the red wine and reduce until reduced. Add the tomatoes, bring to a boil once, and simmer gently over medium heat for about 30 minutes. Heat the remaining oil in a non-stick pan, and fry the bell peppers over high heat for 2 minutes. Add the zucchini and fry for another 1-2 minutes, seasoning with salt and pepper. Pick the parsley leaves and finely chop. Cook the pasta in plenty of salted water according to the package instructions until al dente, then drain in a colander. Combine the vegetable sauce, zucchini and pepper mixture, and parsley and heat briefly again. Pour the sauce over the pasta and serve. If you don’t prefer vegan options, you can sprinkle with Parmesan cheese to taste.