The main attraction of this bento is spaghetti with a roasted vegetable “bolognese” sauce, parmesan and some chopped fresh herbs.
Sides are mixed lettuce (and some basil leaves) from the windowsill, carrot flowers, a radish, babybel cheese and another easter candy.
(Another great thing about easter, all the candy on sale afterwards!)
The vegetarian spaghetti sauce was quite simple to make! Basically it was born out of what I had in the fridge, but that doesn’t mean it necessarily needs refining.
To begin with, I took:
1 large-ish carrot, cut lengthwise into strips
1-2 pieces of celery, same
1 red onion, cut into 8ths
1 small bellpepper, sliced into strips
4-5 large-ish champignon mushrooms
and some garlic cloves, tossed them with salt, pepper, a tablespoon of olive oil and some dried thyme, and set everything under the broiler to roast.
While it was roasting, I set the tomato sauce base to simmer. That was a teaspoon of butter, some red chili flakes, a 500g packet of pureed tomatoes, a splash or red wine, salt, pepper and a teaspoon of sugar.
When the veggies looked just about done, I pulsed them to a coarse texture in the food processor, mixed with the tomato sauce and done. Simple!
And quite delicious.