Vegetarian Bolognese Sauce
Pasta and Pizza | Hungarian cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Vegetarian Bolognese sauce
Ingredients
- Olive Oil - 1 tablespoon
- Garlic - 1 clove
- Spanish onions - 1 head
- Carrot - 3.5 oz
- Fresh Mushrooms - 2.6 oz
- Orange Bell Peppers - 1 piece
- Passata Tomato Sauce - 17.6 oz
- Broccoli - 1.8 oz
- Fresh basil leaves - ⅓ glasses
- Spaghetti - 8.8 oz
Step by Step guide
Step 1
Peel and chop the onion and garlic. Peel the carrot and cut it into thin strips. Remove the seeds from the bell pepper and cut it into small pieces.
Step 2
Heat olive oil in a large skillet and sauté the chopped onion and garlic until soft (but not browned). Add the carrot and cook for five minutes, then add the bell pepper and sauté for another 2 minutes. Add the chopped mushrooms and tomato paste, followed by the broccoli and basil. Stir and cook for about five minutes until the vegetables are tender.
Step 3
Let the sauce cool slightly, then transfer it to a blender and pulse gently—just enough to achieve a delicate, slightly textured consistency. Return the sauce to the skillet and keep it warm.
Step 4
Boil the spaghetti in salted water, drain in a colander, let the water drain off, then transfer them to a skillet and mix well with the sauce.
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