Summary

Ingredients

• 4 carrot (s)
• 0.25 ¼ celeriac
• 1 medium onion (s)
• 2 cloves garlic
• 4 teaspoons olive oil
• 1 can tomato (s), chopped
• 1 packet tomato (s), happened
• 2 teaspoon salt or vegetable stock, instant
• 1 teaspoon basil
• 1 teaspoon oregano
• some pepper
• possibly balsamic or dry red wine
• possibly cornstarch or sauce thickener

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Instructions

1. Peel the carrots and celery and cut into large pieces. Peel the garlic. Then chop up these ingredients in a chopper or food processor so that they are fine, small pieces (not a pulp, but quite fine). Peel the onions and cut into small pieces with a knife. You can also chop them with the other vegetables if you don`t like larger pieces.
2. Fry the chopped vegetables with the onions in olive oil until they are a little toasted. Then pour the strained tomatoes and the juice from the tomato can over it and let it simmer, depending on how thick you like the sauce, lengthen or shorten the cooking time.
3. Finally, season with salt or broth powder, the spices and vinegar or wine and add the chopped canned tomatoes (otherwise they will overcook and I personally like it a bit more chunky). If you like very thick sauces, you can thicken with starch or sauce thickener.
4. The recipe is a meat-free version of a classic Bolognese and came about by chance; the finely chopped vegetables give it a consistency similar to normal Bolognese. Tastes good with pasta but also with rice. Also suitable for lasagne.
5. The sauce can be supplemented and varied with other vegetables. If you like a lot of fillings, you can also use a little more carrots or celery.