Ingredients
Serves 4 people
750 g brown mushrooms finely cut
2 large onions finely cut
2 medium zucchini finely cut or grated
5 celery sticks finely cut
5 medium carrots đ„finely cut
4 garlic cloves finely cut
1 tsp dried Italian herbs
1 tsp salt and more to taste
black pepper to taste
700 g Passata
200 ml water
2 tbs tamari or soy sauce
1 tsp veggie broth powder or 1 cube
1/2 tsp marmite
150 ml red wine
1 bunch parsley - finely cut
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Directions
1. In a large pan over medium heat, sweat the finely chopped onions&garlic, dried herbs, salt and pepper and cook until translucent for about 7 minutes.
2. Add the finely chopped celery, carrots, zucchini and mushrooms. Cook for another 12 minutes, stirring occasionally, until the mushrooms have reduced.
3. Add red wine, tomato passata, water, soy sauce, marmite, veggie broth and finely chopped parsley.
4. Let it simmer on low to medium heat for a good 45 minutes.
5. Serve with spelt spaghetti or zoodles for a light version.