Ingredients (2 people)
- Bay leaf 1
- Carrot 1
- Fresh parsley and basil to taste
- Olive oil 1 tablespoon
- Onion 1
- Optional Parmesan (or vegetable Parmesan alternative)
- Pepper to taste
- Red Wine 75 ml
- Salt to taste
- Small tomatoes 5
- Spaghetti, tagliatelle or other pasta 200 gr
- Stick celery 1/2
- Vegan minced meat alternative 100 gr
- Vegetable cream or milk alternative 75 ml
Preparation
- Peel the onion and chop it together with the carrot, celery and tomatoes.
- Heat the oil in a pan and gently fry the onion, carrot and celery in it.
- Deglaze with red wine and add the tomatoes and meat substitute. Season with salt and pepper and simmer for a few minutes.
- Add the vegetable cream or milk alternative, mix and then add the strained tomatoes and some parsley. Simmer for 20 minutes.
- Add the bay leaf and simmer for at least another hour. Stir in between and make sure nothing burns. Optionally, add a little more water if the sauce becomes too thick.
- Finally, cook the pasta in salted water and then add a little pasta water to the sauce, stir again.
- Add the pasta to the sauce in the pan, season with salt, pepper and fresh herbs and optionally top with Parmesan.