Vegetable Bolognese

Ingredients

• 7 oz Celery (3 stalks)
• 7 oz Carrots (2 carrots)
• 7 oz Red bell peppers (1 red bell pepper)
• 18 oz Zucchini (2 zucchini)
• 7 oz Leek (1 stalk)
• 2 tbsp olive oil
• 2 small cloves garlic
• 28 oz Canned plum tomatoes
• Salt
• 18 oz Whole wheat pasta
• 1 tsp Dried oregano
• Pepper

Instructions

1. 1.

   Wash, trim, and string the celery. Peel and slice the carrots. Halve, deseed, and wash the bell pepper.

2. 2.

   Wash and trim the zucchini. Trim and thoroughly wash the leek, cutting off the green parts and using the rest for other dishes.

3. 3.

   Cut the vegetables into very fine cubes.

4. 4.

   Heat olive oil in a pot. Add the vegetables and simmer over low to medium heat, stirring occasionally, for 7-8 minutes.

5. 5.

   Peel and finely chop the garlic. Add it to the vegetables and simmer for another 2 minutes.

6. 6.

   Add the canned plum tomatoes and bring the vegetable Bolognese to a boil. Simmer for 30 minutes over medium heat, stirring occasionally.

7. 7.

   While the vegetable Bolognese is simmering, cook the pasta according to package directions in plenty of boiling salted water until al dente. Drain and set aside.

8. 8.

   Season the vegetable Bolognese with oregano, salt, and pepper and serve with the pasta.