Tagliatelle with vegetable biology

Name: tagliatelle with vegetable biology
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g winter carrot peeled; 4 stems celery; 3 el olive oil extra for garnishing; 1 onion shredded; 1 toe garlic finely chopped; 1 tray chestnut mushrooms (250 g), in quarters; 50 ml Red wine; 1 look peeled tomatoes 400 g; 1 vegetable stock; 300 g tagliatelle pasta, bag 500 g; 1 bag Spinach 300 g; Mozzarella di Bufala a 125 g

A tasty Italian recipe. The main course contains the following ingredients: meat, winter carrot (peeled), celery, olive oil (extra for garnish), onion (chopped), garlic (chopped), chestnut mushrooms ((250 g), in quarters), red wine, peeled tomatoes ( 400 g), vegetable stock tablet, tagliatelle (pasta, bag 500 g), spinach (300 g) and Mozzarella di Bufala (a 125 g).

Ingredients

Kitchen Stuff

baking dish (20 x 30 cm)

Directions

Cut the winter carrot into small cubes (brunoise). Cut the celery in strips lengthwise and then cut the strips into small pieces. Heat the oil in a frying pan and fry the carrot, celery, onion and garlic for 6 minutes. Add the mushrooms and cook for 4 minutes. Add the wine, the tomatoes, the bouillon tablet and salt and pepper to taste. Push the tomato piece with a wooden spoon. Let the sauce with the lid tilted gently on the pan over low heat for 30 minutes.
Cook the pasta al dente according to the instructions on the package.
Add the spinach to the sauce by hand. Repeat until all spinach has shrunk. Season with salt and pepper.
Divide the tagliatelle over 4 plates and put the sauce on it. Break the mozzarella in half and spread over the plates. Drizzle with a few drops of oil and sprinkle with (freshly ground) black pepper.