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Spaghetti Bolognese with Mediterranean green herb mustard
Production
01
Clean the vegetables, the onion and the garlic, cut them into rough chops, and mince them. Use an electric grinder, if possible.
02
In a pot, heat the olive oil on medium heat, then braise the vegetables with the green herbs for 3-4 minutes. Add the flour and the mustard, mix them well, pour the white wine on them, fill with broth, stir thoroughly, and simmer with lid on for 5-8 minutes. Season with sea salt, pepper and white Aceto Balsamico.
03
Cook the spaghetti and serve with the Bolognese sauce on warm plates. Finally, decorate with parmesan and green herbs.
Ingredients
20
g
Olive oil extra virgin
2
tsp
(full teaspoonfuls)
1
tsp
Organic aceto balsamico white
or
100
g
fennel
100
g
celery stalks
100
g
eggplant
100
g
carrot
100
g
yellow zucchini
50
g
onion(s)
1
garlic
1
bunch
green herbs
according to taste
10
g
flour
50
g
white wine
150
g
broth
200
g
spaghetti
parmesan cheese
for the decoration
green herb for decoration