Vegetable Bolognese with spaghetti

Ingredients for 4 servings:

• 300 g zucchini
• 300 g eggplant(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 4 shallots
• 2 cloves garlic
• 2 tbsp olive oil
• salt and pepper
• 12 tbsp red wine
• 4 sprigs of thyme
• 2 sprigs rosemary
• 400 g tomatoes, pureed
• ¼ liter vegetable broth, hot
• 500 g pasta (spaghetti)
• 500 g tomatoes
• Parmesan, freshly grated

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash, trim, and finely dice the zucchini, eggplant, and bell pepper. Peel and finely dice the shallots and garlic. Sauté everything in hot olive oil for 2-3 minutes. Season with salt and pepper. Pour in the red wine and simmer for 5 minutes over medium heat. Rinse the herbs, pluck the thyme leaves, and strip and chop the rosemary needles. Add both to the vegetables along with the passata. Pour in the hot stock. Simmer uncovered for 30 minutes, stirring occasionally. Cook the spaghetti in boiling salted water until al dente. Blanch the tomatoes, rinse, peel, quarter, deseed, and dice them. Mix into the sauce and simmer for 5 minutes. Season with salt and pepper. Serve the sauce with the spaghetti and freshly grated Parmesan cheese.