Summary

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

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet until al dente. Finely dice all the vegetables.
2. 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.
3. 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.