Root Vegetable Bolognese Recipe - Great British Chefs

Ingredients

• 1 large onion, (approx. 200g) finely diced
• 3 garlic cloves, finely chopped or grated
• 150g of celeriac
• 1 carrot, (medium)
• 1 parsnip, (small)
• 1 turnip, (small)
• 1 beetroot, (small)
• 150g of butternut squash
• 200g of vacuum packed cooked chestnuts
• 2 flat field mushrooms
• 2 bay leaves
• 800g of tinned plum tomatoes, (2 tins)
• 300ml of olive oil
• 100ml of vegetable oil
• 1 sprig of rosemary
• 2 sprigs of sage
• 1 tsp caster sugar, (optional)
• salt
• freshly ground black pepper
• 35g of roasted hazelnuts
• 100ml of olive oil
• 1 dessert spoon of yeast flakes
• 1 pickled walnut
• 10g of sage leaves
• 600g of bucatini pasta, (fresh) or 300g dried