Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 large carrot (s)
- 1 medium onion (s)
- 4 clove (s) garlic
- 2 tablespoon tomato paste
- 600 ml vegetable stock
- 100 ml white wine
- 1 tablespoon herbs, mixed, oregano, basil, thyme, rosemary, marjoram and sage
- 500 g spahetti
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, peel and slice the carrots, dice the onion and garlic.
- Let the olive oil get hot in the pan and fry the diced onion until translucent. Add the garlic and carrots and roast for about 5 minutes. Pour in the vegetable stock and white wine, dissolve the tomato paste in the stock and stir well. Add herbs and season with salt and pepper. Let the sauce simmer for about 20 minutes until the carrots are soft.
- Meanwhile, cook the spaghetti in plenty of salted water until al dente.
- Puree the sauce with a hand blender and serve on top of the spaghetti.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below