Spaghetti with Vegetable Bolognese

Peel and finely dice the shallots and garlic. Clean the celery, remove the threads and cut into 3-4 mm cubes. Remove the peel from the carrots and celery, clean the zucchini and cut the whole into 3-4 mm cubes. Clean broccoli and cut into small roses. Drain the dried tomatoes and cut them into tender strips.

Heat the olive oil, add the shallots and garlic and sauté. Add the paradeis pulp and sauté briefly. Extinguish with white wine and add the strained tomatoes. Add carrots, celery, celery stalks and zucchini and simmer gently at low temperature for 5-6 minutes. Season with salt and chili.

In the meantime, clean the spring onions and cut them into 1/2 cm wide pieces. Blanch the broccoli florets in boiling hot salted water for 2-3 min and quench in ice water.

4. add the dried tomatoes and spring onions with the drained broccoli to the vegetable bolognese form. Simmer for 2-3 minutes. Pluck basil leaves and fold 2/3 into the bolognese. Serve Bolognese with cooked spaghetti and sprinkle with the remaining basil leaves.

Our tip: Zucchini are tender in taste and therefore also good for children.

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