Vegetable Bolognese

Ingredients for 8 servings:

• 2 onions, diced
• 3 garlic cloves, diced
• 2 zucchini, coarsely grated
• 1 piece(s) celeriac, coarsely grated (if needed)
• Carrot(s), coarsely grated
• 2 cans tomatoes, chopped
• 1 pack of Italian herbs, frozen
• olive oil
• Balsamic vinegar
• salt and pepper
• 1 pinch(s) of sugar
• Tomato paste if required

Instructions

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

vegetarian pasta sauce

The quickest way to make this recipe is to use a food processor and coarsely grate all the vegetables. Sauté the onion and garlic in olive oil, add the remaining vegetables, season with salt and pepper, and cook for a while while stirring. Add the canned tomatoes and stir. Cover and simmer on low heat until the vegetables are completely soft and a sauce-like consistency develops when stirred. Then add the herbs and season with balsamic vinegar, a little sugar, salt, and pepper. If the sauce is too runny, thicken with a little tomato paste. Season again and serve hot. Best served with pasta. This recipe makes enough for many servings. You can, of course, use only half the ingredients. I make so much because they store so well. And my family loves them so much that there aren’t many leftovers anyway. It’s a healthy, low-fat recipe that even children who hate vegetables will enjoy! You can, of course, vary the vegetables. Depending on the season, I sometimes use eggplant instead of celery, or add corn, peas, or diced bell peppers. However, we like the version listed best. By the way, the sauce tastes best reheated the next day! You can store it in jars or prepare it to go.