Vegetarian Bolognese Sauce

Finely chop the onion and let it brown well in the olive oil, then grate in the garlic.

Finely chop the mushrooms and add them, letting them brown well.

Now add the finely chopped carrots, fennel, and bell peppers, and let them sauté briefly.

Add the tomato paste and passata, rinse the jars with water and pour it in.

Season with pepper and salt and mix in the balsamic cream, cayenne, thyme, bay leaf, and oregano.

Let it simmer on low heat for at least 2 hours, first with a lid and then without, until it becomes a thick rich vegetable sauce.

Divide into freezer containers and freeze.