Summary

Ingredients

• 500 g pasta, variety your choice
• 1 medium onion (s)
• 2 cloves garlic
• 1 head cauliflower
• 2 carrot (s)
• 1 shot red wine,
• 400 g tomato (s), sieved
• water
• 3 tablespoon tomato paste
• olive oil
• salt and pepper
• possibly hot peppers, dried
• basil
• thyme
• oregano

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Instructions

1. Cook the pasta in a saucepan with salted water according to the instructions on the packet until al dente.
2. Peel and chop the onion and garlic. Peel the carrot, wash the cauliflower and divide into florets, cut or grate both in very small pieces.
3. In a large pan or saucepan, heat 3 tablespoons of olive oil, add onions and garlic. When the onions are translucent, add the cauliflower and carrots and sauté for a few minutes. Deglaze with red wine and allow the liquid to evaporate. Add the strained tomatoes, tomato paste and a little water. I fill the can or tetra pack of tomatoes no more than halfway with water and put it in the pot so that the tomato residues can still be removed from the edge. Simmer for 7-9 minutes with an open saucepan so that the liquid evaporates a little, season to taste with salt, pepper, chili peppers and herbs.
4. Sieve the finished pasta and serve with the Bolognese, garnish with fresh basil leaves. Parmesan or another cheese can be served with it. A green salad goes well with it.