Summary

Ingredients

• 80 g reen spelled, round
• 500 ml vegetable stock
• 1 carrot (s)
• 1 celery
• 1 onion (s)
• 800 g tomato (s), chopped
• 2 tablespoon tomato paste
• some red wine if necessary
• 2 tablespoon, leveled basil, chopped
• salt
• pepper
• some olive oil

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Instructions

1. Roast the green spelled meal in a saucepan until it turns a little darker. Deglaze with the vegetable stock and bring to the boil briefly. Then take the pot off the plate and let the green spelled grist swell for about 20 minutes.
2. In the meantime, wash, clean or peel the vegetables and cut them into small cubes. Peel and finely dice the onion.
3. Heat some olive oil in a non-stick pan and roast the vegetables in it. Add the swollen green spelled meal and fry a little. Deglaze with the chopped tomatoes and add some red wine if necessary. Simmer on a low heat for about 30 minutes. Then stir in the chopped basil and tomato paste. Finally, season the sauce with salt and pepper.
4. Note: The amount of sauce is sufficient for 500 g of spaghetti.