Summary

Ingredients

• 300 g penne
• 4 large carrot (s)
• 250 g mushrooms, fresh (alternatively mushrooms from the lass)
• 500 ml tomatoes, happened
• 0.5 ½ tuber fennel
• 1 onion (s)
• 2 cloves garlic)
• 1 ½ tablespoon basil, dried
• 1 teaspoon oregano, grated
• 1 teaspoon, heaped vegetable stock powder
• salt and pepper
• possibly chilli pepper (s)
• 0.5 ½ glass water
• possibly parmesan
• oil

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Instructions

1. Cook the penne al dente in plenty of salted water. Onions, garlic, carrots and fennel into very fine cubes, the mushrooms into slightly larger cubes.
2. Heat some oil in a pan and fry the onions and garlic until translucent, if you like, you can also fry a chopped chilli pepper. Then first fry the mushrooms vigorously, then add the carrots and fennel. Fry everything over a good heat for about 10 minutes, depending on how firm you want the vegetables to be. Season with salt and pepper.
3. Pour in the tomatoes and reduce the heat. Add the herbs, the water and the vegetable stock powder. If you want, you can still partially puree the Bolognese. Then you should add a little more tomatoes or water. Let everything simmer again briefly and season to taste.
4. Pour the sauce on the pasta and sprinkle with parmesan if you wish.