Recipe for 4 portions
- Heat up 2 tbsp olive oil in a pan and sautée the chopped onions and garlic for a few minutes, then add the chopped carrots and cellery. After 5 minutes of frying, add the cherry tomatoes and let it simmer. Top off with a dash of white wine and add the tomato passata into the pan and again let it simmer on low heat.
- In the meantime, bring the water for the noodles to boil and cook the Spaghetti al dente.
- Now heat up a small pan with a little olive oil and fry the vegini ground beef until brown. Then add to the tomato sauce and stir gently. Serve up the ready cooked Spaghetti and add the vegini Bolognese sauce. Garnish with a little basil leaf.