THE VEGETARIAN VERSION OF ‘THE AUTHENTIC PASTA BOLOGNESE!
Ingredients
- 1 pound spaghetti (or any other pasta you like. I used this gluten-free pasta)
- 1 zucchini
- 1 large carrot
- 2 medium red onions
- 4 tablespoons olive oil
- 2 gloves of garlic
- 2 vegetable broth cubes
- 1/2 cup (125 ml) frito (concentrated tomatoe puree)
- 1 carton (or about 200 gr. soy based minced ‘meat’)
- 2 cans of diced tomatoes
- 1 tablespoon oregano (dried)
- 1 tablespoon basil (dried)
- 1 tablespoon thyme (dried) (and some fresh stems if you have)
- 1 cup white wine
- 4 dried bay leaves
- 1 cup of freshly cut basil
- 1 or 2 tablespoons agave syrup
- freshly ground pepper and sea salt
- parmasan cheese to granish and some chiliflakes.
Instructions
THE VEGETARIAN VERSION OF ‘THE AUTHENTIC’ PASTA BOLOGNESE! serves 4 original recipe by Food52.
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