4 portions  (45 minutes)

2 onions
2 cloves of garlic
2 carrots
About 300g celeriac
250g chestnut mushrooms or button mushrooms
4 tbsp olive oil
4 tbsp tomato purée
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
400g crushed tomatoes
2 vegetable stock cubes
4 dl water
Salt and black pepper
4 portions of spaghetti

1. Peel the onion, garlic, carrots and celeriac. Roughly chop the root vegetables and mushrooms. In a food processor, combine everything in stages into a course mixture.

2. Brown the vegetables in olive oil, add the tomato purée and herbs and sauté for a minute or two. Add the crushed tomatoes, crumbled stock cube and water. Simmer for about 20 minutes. Season with salt and pepper.

3. Cook the spaghetti according to the directions on the packet.

4. Serve the spaghetti with the mushroom and root vegetable sauce.