Vegabolognese with chestnut mushrooms

Name: vegabolognese with chestnut mushrooms
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Chestnut mushroom; 4 el traditional olive oil; 1 onion; 2 toe garlic; 100 g winter carrot; 150 g celery; 800 g peeled canned tomatoes; 20 g chilled Italian spice mix; 1 tl granulated sugar

Vegetarian bolognese sauce with chestnut mushrooms, winter carrot and celery.

Ingredients

Kitchen Stuff

1 kitchen rope

Directions

Cut the mushrooms fine. Heat the oil in a wok and fry the mushrooms over high heat in 10 min. Brown. Stir frequently.
Meanwhile, chop the onion and finely chop the garlic. Heat the oil in a frying pan and fry the onion and garlic on low heat for 2 minutes.
Peel the winter carrot and cut into ½ cm (brunoise) cubes. Also cut the celery into pieces of ½ cm. Add to the onion and fruit for 5 minutes.
Turn the heat high and add the tomatoes. Bring to the boil and reduce the heat. Add the mushrooms.
Tie the herbs from the mix together with a piece of kitchen rope and add to the sauce.
Leave to cook slowly on low heat without lid for 30 minutes. Stir frequently. Remove the herbs.
Season with the sugar, pepper and salt.