Spaghetti with vegetable bolognese

Ingredients for 2 servings:

• 250 g zucchini
• 200 g carrot(s)
• 1 m.-sized onion(s)
• 1 pack of tomatoes, pureed
• salt and pepper
• Garlic
• marjoram
• oregano
• some water
• Fat for frying
• 175 g cheese (shepherd’s cheese or feta cheese)
• 200g spaghetti

Instructions

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

simple, vegetarian, with cheese

Wash the zucchini and carrots, peel the carrots, and dice both into small cubes, along with the onion. Then cook the carrots separately for about 10 minutes. Sauté the onions until translucent, add the carrots, and fry until golden brown. Then fry the zucchini, deglaze with the passata, and simmer with the lid on over medium heat for about 15 minutes. Meanwhile, cook the spaghetti in salted water as usual. When the liquid in the vegetable sauce has reduced significantly, add a little more water. Season to taste, and finally, shred the cheese and add it to the vegetable Bolognese. Serve with the pasta.