Vegetarian Bolognese Sauce – for pasta, rice and other grains

Directions

Finely dice onions, celery and carrots. Dice all the other vegetables. Heat the extra virgin olive oil in a saucepan and gently sauté the chopped onions, celery and carrots on moderate heat until golden, for about 10 minutes. Add all the other diced vegetables and the peas (add zucchini and tomatoes last), salt and pepper and one cup of vegetables stock. Cook for about 30 minutes. Puree half the mixture with a hand blender and cook for another 10 minutes. Add your favourite herb: basil, thyme or parsley.