Vegetarian spaghetti bolognaise

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, passata and wine, rinse the pots with water and pour it 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.

Cook the pasta as stated on the package in plenty of salted water.

Drain, divide over 4 deep plates. Serve the sauce on it.

Put the cheese, tabasco or oil on the table, Buon Appetito!