Tagliatelle Vegetarian with Bolognese

When you are vegetarian and sensitive to gluten, this does not mean to ban the famous bolognese pasta recipe. Here is the proof.

PREPARATION GUIDE:

4 people
Preparation time: 15 minutes
cooking time: 45 minutes
Difficulty: easy

INGREDIENTS:

300 g (10.58219 oz) gluten free pasta
400 g (14.10958 oz) vegetable chopped
1 onion
2 cloves garlic
2 carrots
250 ml of vegetable broth
1 pinch of salt
1 pinch of pepper
1 pinch of sugar
1 tablespoon oregano
20 g (0.7054792 oz) celery branch
1 bay leaf
2 tablespoons olive oil
400 g (14.10958 oz) tomato sauce (recipe in spinach tagliatelle)

PREPARATION:

STEP 1: Peel the carrots, onion and garlic cloves. Remove the foot from the celery stalk and take 5 cm. Wash vegetables and cut into small cubes about 5 mm apart.

STEP 2: Pour 2 tablespoons of olive oil in a frying pan. Heat and add the onion. Blend 5/7 minutes then add the garlic, carrots, celery. Continue cooking for 2 to 3 minutes then add the pinch of sugar, bay leaf, oregano, vegetable broth and tomato sauce which you will find the recipe in "Spinach Tagliatelle with Goat Gouda".

STEP 3: Cook until the carrots are cooked (20 min on average). Taste and if necessary prolong cooking for a few minutes. Season.

STEP 4: Cook the vegetable mixture then add the sauce and reserve the time to cook the pasta. Once pasta is drained, season to your liking.

Enjoy)