John Myers
Vegetarian Bolognese
The perfect vegetarian bolognese recipe with a picture and simple step-by-step instructions.
- 2 Shallots
- 1 Clove of garlic
- 1 tbsp Rapeseed oil
- 1 bunch Soup greens
- 1 Bay leaf
- 1 tbsp Tomato paste
- 1 Can Chunky tomatoes
- 100 ml Vegetable broth
- Salt and pepper
- 1 pinch Sugar
- 1 tsp Sweet paprika powder
- 140 g Buckwheat noodles
- 5 Stems Chopped parsley
- Peel shallots and garlic and cut into large cubes. Heat 1 tablespoon of oil in a large saucepan, fry shallots and garlic in it for about 4 minutes over medium heat.
- Peel the carrots and celery and cut into fine cubes. Wash the leek and cut into fine rings. Add the vegetables and bay leaf and roast for 4 minutes. If necessary, add a little rapeseed oil. Stir in the tomato paste. Add the tomatoes and stock, season with salt, pepper, a pinch of sugar and paprika. Bring to the boil and simmer over medium heat for 25 minutes.
- Cook the buckwheat noodles in plenty of salted water according to the instructions on the packet. In the meantime, pluck the parsley leaves from the stems and roughly chop them. Drain the pasta in a sieve, rinse with cold water, mix immediately with the sauce and serve sprinkled with parsley.
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