Cornetti bolognese

Preparation

1. Bring a saucepan of salted water to a boil.
2. Tip in the cornetti and stir immediately. Allow to cook for 7 minutes.
3. Drain and add a dash of oil to stop the shells from sticking.
4. Peel the onion and carrot. Dice finely. Fry in a little oil, add the crushed garlic. Add the tomato coulis and let stew.
5. Reconstitute the meat substitute by adding 100 ml of water. Let sit for 10 minutes.
6. Shape into a ball and, with the help of a coarse grater, make shavings on top of the bolognese sauce.
7. Gently incorporate the shavings into the sauce and cook for a few minutes.
8. Serve with cornetti.