Spaghetti Bolognese as an Italian classic is unthinkable for many without meat . But the Bolognese sauce a la Bianca with sunflowerHACK will not only inspire vegans. The sauce is meaty and delicious. Convince yourself.
Here's how:
Peel the onion, garlic, carrots (if necessary) and celery and cut into fine cubes.
The organic olive oil Heat in a non-stick pan or medium saucepan and sauté the onion, carrots and celery.
Then fry the garlic briefly (about 30 seconds).
Just add the Organic SunflowerHACK until it's nice becomes golden brown.
Now add the tomato paste and tomatoes and mix.
Add about 250 ml of vegetable stock.
Season the sauce with salt, pepper, Italian herbs and sugar and simmer over medium heat for about 15-20 minutes until the sauce has thickened (add some vegetable stock if necessary).
In the meantime, cook the spaghetti in salted water until al dente and then drain.
Serve the spaghetti with the sauce and garnish with nutritional yeast and fresh basil, if you like.
Enjoy your meal!
What you need:
1 pack Organic SunflowerHACK
1 onion
2 cloves of garlic
100 g Carrots_11100000-0000-0000-0000-00000000011 1_(optional)
100 g celery_11100000-0000-0000-0000-00000000011 1_(optional)
2 EL Organic Olive Oil
200 g tomato passata
200 g diced tomatoes
1 EL tomato paste
2 TL italian spices
1 TL raw cane sugar_11100000-0000-0000-0000-000000000111 _(to taste)
salt, pepper
250 ml vegetable broth
other ingredients:
250 g spaghetti
Yeast flakes
fresh basil
Preparation time:
30 minutes
Cooking/baking time:
20 minutes
Difficulty:
simple
Quantity:
2 portions
Photo and recipe by: biancazapatka.com/en/
