Summary

Ingredients

• 120 g reen spelled meal
• 3 carrot (s)
• 3 stalks celery
• 2 large onions
• 125 g butter
• 2 tablespoon tomato paste
• 750 ml vegetable stock
• 200 g mushrooms
• 1 ½ can tomato (s), 400 g each
• 250 ml milk
• 50 g walnuts, chopped and roasted
• some basil, fresher
• sea-salt
• Pepper, black
• 3 chilli peppers, mashed
• White wine

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Instructions

1. For the soffritto, put a large chunk of butter, approx. 125 g, and a little olive oil in a pan so that the butter does not burn. Clean or peel the onions, carrots and celery, chop them very finely and cook them slowly for at least 30 minutes on the lowest possible heat, until the vegetables have become nicely translucent and soft. It is important that the vegetables do not fry, but really only cook, i.e. do not let them get too hot.
2. Roast the green spelled meal until it turns a little darker. Add the tomato paste and let it caramelize a little. Deglaze with the vegetable stock and let soak for about 20 minutes.
3. Cut the mushrooms into very small cubes and fry them with the garlic. Add the green spelled and possibly a shot of white wine. Add the milk and when everything boils add the tomatoes and bring to the boil again. Add the soffritto. Add the chili peppers and simmer for at least 1 1/2 - 2 hours. Make sure that the sauce does not burn. Possibly add a little vegetable stock. Finally, mix in the roasted walnuts.
4. Tip: You can also add a little freshly chopped carrot and celery to give the vegetables a little more bite. Season to taste with sea salt and freshly ground black pepper. Serve with pasta and fresh, chopped basil.