Pasta Sauce

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8-vegetable pasta sauce

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 1 large red capsicum, deseeded, chopped
  • 1 brown onion, chopped
  • 3 garlic cloves, chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 large zucchini, chopped
  • 200g cup mushrooms, chopped
  • 2 tablespoons tomato paste
  • 2 x 400g cans finely chopped or diced tomatoes
  • 700g btl passata
  • 2 large fresh rosemary sprigs

Method

  • Step 1
    Process the carrot, celery, capsicum, onion and garlic in a food processor until a coarse paste forms.
  • Step 2
    Heat the oil in a large saucepan over high heat. Add the onion mixture. Reduce heat to low and cook, stirring often, for 20 minutes or until the vegetables are very soft.
  • Step 3
    Meanwhile, process the zucchini and mushroom in the food processor until finely chopped.
  • Step 4
    Add the zucchini mixture to the pan and cook, stirring, for 5 minutes or until the zucchini softens slightly. Add the tomato paste and cook, stirring, for 2 minutes or until well combined.
  • Step 5
    Add the tomato, passata, 3 cups water and rosemary sprigs to the saucepan. Season. Simmer, stirring occasionally, for 1 1/2 hours or until thickened. Remove rosemary sprigs.

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