This is one for the fussy eaters, the ones who HATE vegetables or chunks of vegetables in their pasta sauces. This is super versatile & bulk prepared so that you can freeze it and use it later. You can use it as a bolognese sauce, the base for lasagne, pasta bake or sauce for meatballs.
INGREDIENTS
2 large carrots, roughly chopped
4 celery stalks, roughly chopped
6-8 mushrooms, roughly chopped
2 capsicums, roughly chopped
1 onion (optional - we don't love onion in our house, but if you do, go for it)
120g spinach
2 tbs minced garlic
1 tbs basil, either fresh and finely chopped or Gourmet Garden Paste
1 tbs dried Italian herbs
1 jar passata (700g)
2 cans diced tomatoes
Salt and pepper to season
2 tbs olive oil
METHOD
Preheat olive oil in a large pot over medium heat.
Add the garlic and basil and lightly fry for 1 minute.
Add your carrots, celery, mushrooms, capsicum and onion.
Cook, stirring, until vegetables have softened slightly. This will take about 5 minutes or so.
Add your passata, diced tomatoes and dried Italian herbs. Stir.
Add your spinach and stir through until it has wilted.
Bring to the boil.
Drop the temperature to low and simmer, covered for 20-30 minutes, until all your veggies are nice and soft.
Allow the sauce to cool. You can then blend it with a stick blender, or standard blender/nutri-bullet (you might need to do a few batches).
Separate your sauce evenly between 4 containers. Each container is the equivalent of a serve. We use one container of sauce per 500g of mince when we make pasta sauce. You can freeze the remaining serves.
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