Spaghetti with Vegetable Bolognese

1. clean or peel and rinse vegetables, set aside a little celery greens. Cut celery into pieces, carrots into sticks.

Quarter tomatoes, remove seeds and cut into strips. Remove peel from garlic and chop. If necessary, peel and remove seeds.

Heat oil. Sauté garlic, carrots and celery. Add paradeis pulp and strips and sauté. Season with salt, pepper and sweet paprika. Pour in about 300 ml of water. Bring to a boil and simmer with the lid on for about 10 minutes.

In the meantime, cook the spaghetti in salted water for 8-10 minutes until al dente.

Clean, rinse and coarsely chop the arugula. Drain spaghetti.

If necessary, heat fat in saucepan. Briefly toss spaghetti and arugula in it. Add olives to the sauce. Season with salt, pepper and sugar and serve with spaghetti. Garnish with celery greens and perhaps sprinkle with pine nuts.

Preparation time: 40 min

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