Root vegetable and chestnut bolognese with bucatini and yeasted nut pesto
by Phil Howard

Ingredients

Fruit & Vegetables

  • 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
  • 2 flat field mushrooms

Store Cupboard

  • 200g of vacuum packed cooked chestnuts
  • 800g of tinned plum tomatoes, (2 tins)
  • 1 tsp caster sugar, (optional)
  • salt
  • 35g of roasted hazelnuts
  • salt
  • 600g of bucatini pasta, (fresh) or 300g dried

Spices & Dried Herbs

  • 2 bay leaves
  • 2 sprigs of sage
  • freshly ground black pepper
  • 10g of sage leaves
  • freshly ground black pepper

Oils & Vinegars

  • 300ml of olive oil
  • 100ml of vegetable oil
  • 100ml of olive oil

Salad & Fresh Herbs

  • 1 sprig of rosemary

  • 1 dessert spoon of yeast flakes

Delicatessen

  • 1 pickled walnut
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