Pasta With Vegie Bolognese
olive oil
2 garlic cloves, crushed
2 celery stalks, diced
1 medium carrot, diced
1 large onion, diced
8-10 button mushrooms, diced
1 can diced tomatoes, drained a little
½ cup Italian tomato cooking sauce
2 cups vegetable stock
freshly ground salt & pepper
a good splash of balsamic vinegar
¼ cup dry white wine
2 tbsp chopped fresh basil
400 gm pasta
freshly grated Parmesan
2 garlic cloves, crushed
2 celery stalks, diced
1 medium carrot, diced
1 large onion, diced
8-10 button mushrooms, diced
1 can diced tomatoes, drained a little
½ cup Italian tomato cooking sauce
2 cups vegetable stock
freshly ground salt & pepper
a good splash of balsamic vinegar
¼ cup dry white wine
2 tbsp chopped fresh basil
400 gm pasta
freshly grated Parmesan
Heat a little oil in a wok (or large non-stick pan) and gently saute garlic, celery, carrot, onion and mushrooms until reasonably tender. Add tomatoes, tomato cooking sauce, 1 cup stock, seasonings, balsamic and wine. Mix well and cook for about 20 mins until thick and fragrant, adding a little more stock if needed. Then taste for seasoning and mix in basil. Cook pasta in lightly salted boiling water until al dente. Drain well and toss through the sauce. Serve in individual bowls topped with grated Parmesan.