Vegetarian Bolognese sauce

Vegetarian Bolognese sauce


Olive oil 1 tablespoon
1 clove garlic
Red onion 1 clove
Carrot 100 g
Fresh mushrooms 75g
Red bell pepper 1 piece
Tomato paste 500g
Broccoli 50 g
⅓ cup basil leaves
Spaghetti 250 g


1. Peel and chop the onion and garlic, carrots, peel and finely chop the strips. Peppers remove seeds and cut into middle-sized pieces.
2. Heat a large frying pan olive oil and fry it until soft (but not brown) chopped onion and garlic. Add the carrots and cook for five minutes, then add the peppers and cook another 2 minutes. Add the sliced ​​mushrooms and tomato paste, then add the broccoli and basil. Stir and cook for about five minutes until, until the vegetables are tender.
3. Gently cool the sauce, then put in the blender bowl and lightly struck – so that there was a delicate sauce, but not a homogeneous texture. Return the sauce to the pan and keep warm.
4. Cook the spaghetti in salted water, fold in a colander, allow to drain water, then pass them to the pan and mix well with the sauce.

Vegetarian Bolognese sauce. Recipe:

Posted in Pasta and Pizza
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