Vegetarian bolognese

(6 servings)

2 onions
1 garlic clove
2 tbsp olive oil
2 large carrots
2 courgettes
2 sticks of celery or 1 pepper
1 tin chopped tomatoes (400 g)
3 tbsp tomato purée
250 ml vegetable stock
100 g sweet lupin flour
Oregano, thyme or 2 tsp dried Italian herbs
Salt and pepper

Peel and chop the onions and garlic finely and sauté in the oil. Stir in the finely chopped vegetables and then the chopped tomatoes, tomato purée, vegetable stock, sweet lupin flour and herbs. Simmer at a low heat and season with salt and pepper. Can be puréed.