Vegetarian bolognaise sauce

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30min

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Next Level

A rich vegetarian tomato-vegetable sauce to use your pasta, lasagna, moussaka or oven dishes. Discover the recipe here!

A rich vegetarian tomato-vegetable sauce to use your pasta, lasagna, moussaka or oven dishes. Discover the recipe here!
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Ingredients

What do you need?

Quantity: 4P

3 tbsp olive oil
2 large onions
5 toes look
2 red peppers
4 big carrots
1 bowl of chestnut mushrooms
1 small fennel
200 ml of red wine
2 tbsp balsamic cream cream
1 Klin dried oregano
1 tsp cayenne powder
Thyme and bay leaf
1400 ml Passata
1 game of tomato concentrate
Pepper and salt

3 tbsp olive oil
2 large onions
5 toes look
2 red peppers
4 big carrots
1 bowl of chestnut mushrooms
1 small fennel
200 ml of red wine
2 tbsp balsamic cream cream
1 Klin dried oregano
1 tsp cayenne powder
Thyme and bay leaf
1400 ml Passata
1 game of tomato concentrate
Pepper and salt
Preparation method

How do you make this?

Finely chop the onion and let it be properly stimulated in the olive oil, grate the look.

Cutter the mushrooms finely and add, let it color well.

Now add the finely cut carrots, fennel and bell pepper, let it fry.

Add tomato concentrate and passata, rinse the pots with water and pour in.

Season with salt and pepper and mix the balsamic cream, cayenne, thyme, bay leaf and oregano underneath.

Let it simmer for minus 2 hours on low heat, first with lid and then without, to a thick rich vegetable sauce.

Divide into frozen pots and freeze.

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