Vegetarian spaghetti bolognese

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

Chop the mushrooms finely and add them, let them color well.

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

Add the tomato paste, passata, and wine, rinse the jars with water and pour that in too.

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

Let it simmer for at least 2 hours on low heat, first covered and then uncovered, until it becomes a thick rich vegetable sauce.

Cook the pasta as indicated on the package in plenty of salted water.

Drain, divide over 4 deep plates. Serve the sauce on top.

Put the cheese, Tabasco, or oil on the table, buon appetito!