What you need
- 1 medium sized shallot or onion, finely chopped
- 2 + cloves of garlic, pressed
- 3 tbsp olive oil
- 1-2 tbsp Tandoori spice mix or paste
- 1 medium-sized parsnip, chopped brunoise size (very small like mince)
- 1 carrot chopped brunoise size
- 1 small fennel, chopped brunoise size
- 150 ml good red wine
- 1-2 veggie stock cubes
- 300-400 ml tomato passata
- salt and pepper
What you do
- When you put on the water for the pasta, sauté the onions and the garlic in the olive oil with the tandoori spices.
- Add the vegetables brunoise and sauté a little longer.
- Add the wine and the veggie stock cubes. Allow the wine to soak into the veggies.
- Mix in passata and the stock cubes and leave to simmer until the pasta is ready.
- If using, add the mushrooms and the walnuts about five minutes before serving and season to taste.
- Place the pasta on a pre-warmed plate, sprinkle liberally with parmesan or pecorino romano, cover with a goodly portion of Bolognese. On the top, as is tradition, place a small knob of butter.