Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g spahetti
- 1 medium shallot (s)
- 2 cloves garlic
- 2 large spring onions, a little more for small ones
- 75 g celery
- 150 g carrot (s)
- 150 g zucchini
- 1 tablespoon olive oil
- 400 g tomato (s), finely chopped from the can
- Thyme, as fresh as possible
- Rosemary, as fresh as possible
- 2 tablespoon tomato paste
- 100 ml port wine, red
- salt and pepper
- 50 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet until al dente. Finely dice all the vegetables.
- Sweat the onions, shallots and spring onions in the oil. Add the remaining vegetables and sauté briefly. Add the tomato paste and sweat. Deglaze with the port wine. Add the herbs and tomatoes to the vegetable mixture and cook for about 15 minutes.
- Season very strongly with pepper and salt and possibly thyme and rosemary. Grate the parmesan. Serve the pasta with the vegetable bolognese and the parmesan.
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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.
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