Peel shallots and garlic and cut into fine cubes. Clean celery, remove the threads and cut into 3 – 4 mm cubes. Clean zucchini and cut into 3 – 4 mm cubes. Clean broccoli and cut into small florets. Drain the dried tomatoes and cut into fine strips.
Heat the olive oil, add the shallots and garlic and fry briefly. Deglaze with white wine and add the strained tomatoes. Add the celery, carrots, celeriac and zucchini and simmer over a gentle heat for 5 – 6 minutes. Season with salt and chili.
In the meantime, clean the spring onions and cut into 1/2 cm wide pieces. Blanch the broccoli florets in boiling salted water for 2 – 3 minutes and rinse in ice water.
Add the sun-dried tomatoes and spring onions to the vegetable bolognese with the drained broccoli and simmer for 2 – 3 minutes. Pluck the basil leaves and add 2/3 of them to the bolognese and stir in. Serve the bolognese with cooked spaghetti and sprinkle with the remaining basil leaves.
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