Veggie Wholegrain Spaghetti Bolognaise

100% Veggie wholegrain spaghetti with bolognaise sauce which is cooked by Custom Culinary^® Gold Label Chunky Tomato Sauce.

Made with:

What You'll Need

Amount	Ingredients
400 g	Cooked Wholegrain Spaghetti
80 g	Onion, finely chopped
40 g	Carrots, finely chopped
40 g	Celery Stalk, finely chopped
100 g	Cauliflower, finely grated
2 g	Fresh Rosemary, finely chopped
2	Bay leaves
15 g	Fresh Garlic, minced
250 g	Custom Culinary^® Gold Label Chunky Tomato Sauce
50 ml	Red Wine
1 tsp	Salt
1 tsp	Crushed black pepper
40 ml	Extra Virgin Olive oil
300 ml	Vegetable Stock

Heat extra virgin olive oil in a pan, add minced garlic, onions, carrots and celery and sauté.
Cook in a medium heat till the veggies a soft and starts to leave out the oil. This is called a Soffrito, a classic Italian base used in many savory dishes.
Deglaze the Soffrito pan with red wine, let the alcohol evaporate, add the grated cauliflower and mix well.
Add 50ml vegetable stock and cook in a medium heat till the cauliflower gets soft.
Add Custom Culinary^® Gold Label Chunky Tomato Sauce, mix well and bring to boil.
Add fresh rosemary, bay leaf and 250 ml vegetable stock. Bring to boil in high heat, simmer and cook for approximately 25 minutes. Keep stirring occasionally.
Season with salt and crushed black pepper.
In the meantime, boil pasta, drain the water and keep aside.
Take a fresh sauté pan, add 300 g of the prepared sauce and 400 g of cooked pasta and two tablespoons of hot water.
Gently toss on medium heat until the sauce is well blended with the pasta.
Garnish with parmesan cheese and serve.