The Vegetarian Version Of ‘The Authentic’ Pasta Bolognese!

• 1 pound spaghetti (or any other pasta you like. I used this gluten-free pasta)
• 1 zucchini
• 1 large carrot
• 2 medium red onions
• 4 tablespoons olive oil
• 2 gloves of garlic
• 2 vegetable broth cubes
• 1/2 cup (125 ml) frito (concentrated tomatoe puree)
• 1 carton (or about 200 gr. soy based minced 'meat')
• 2 cans of diced tomatoes
• 1 tablespoon oregano (dried)
• 1 tablespoon basil (dried)
• 1 tablespoon thyme (dried) (and some fresh stems if you have)
• 1 cup white wine
• 4 dried bay leaves
• 1 cup of freshly cut basil
• 1 or 2 tablespoons agave syrup
• freshly ground pepper and sea salt
• parmasan cheese to granish and some chiliflakes.

1. Cook your pasta in a large pot of well-salted water until tender. (use directipns n the back for exact timing.)
2. Cut your zucchini in little pieces
3. Do the same with the carrot,
4. And the onions.
5. Heat the olive oil in a firm thick cooking pan,
6. And add the onions, and stir on medium heat.
7. Meanwhile, mince the garlic, and add to the onion
8. Cook for about 5 minutes, but be carefull it doesn't burn. Lower your heat when needed.
9. Add the vegetables and stirfry for another 10 minutes, or until tender.
10. Than add the vegetable cubes and the frito, stir well.
11. Add the soy meat and all the herbs.
12. Pour in the cans of diced tomatoes, the wine and the bay leaves.
13. Stir in 1 or 2 tbsp of Agave syrop.
14. Cover the pot and simmer for at least 30 minutes on low heat.
15. In the meantime: cook your pasta in a large pot of well-salted water until tender. (use directions on the back of the pack for exact timing.)
16. Make sure to take out the bay leaves and fresh thyme sprigs.
17. Add salt and pepper to taste to your sauce.
18. Coarsely cut the fresh basil, and add to the sauce.
19. Mix the sauce with a hand-blender, but make sure to keep enough structure.
20. Serve directly, and add some parmesan cheese on top, if you like and sprinkle some coarse chilie flakes over it. (I just love them!)

pasta, zucchini, carrot, red onions, olive oil, garlic, vegetable broth cubes, soy based, tomatoes, oregano, basil, thyme, white wine, bay leaves, basil, syrup, freshly ground pepper, parmasan cheese

Taken from food52.com/recipes/24809-the-vegetarian-version-of-the-authentic-pasta-bolognese (may not work)