MIXING FOOD & LIFE

I thought I should create this Pasta Sauces very own separate post as I use this for so many other dishes besides Spaghetti Bolognese.
If you want to make Spaghetti Bolognese then that recipe is HERE

I use this sauce for all of these recipes Spaghetti Bolognese, Chicken Parmigiana, Lasagne , Chilli Mussels, Spaghetti Marinara , Ravioli, Meatballs the list is endless (these are all on my blog)

If you are going to serve raw pasta like zucchini or carrots then perhaps a less “hidden veg” tomato pasta sauce might be more to your liking – although I don’t think one can ever have enough veges , do you ?

For making the Pasta Sauce :

Ingredients

1 Carrot roughly chopped
1 Small Capsicum chopped into quarters
1 Onion
1/2 Zucchini
3 Cloves of Garlic
20g Olive Oil
900g Ripe Vine ripened Tomatoes
70g Tomato paste – make your own using my recipe HERE
50g Red Wine _ optional -replace with additional 50g water if you don’t want to use it)
50g Water
20g Vegetable Stock
Parsley
Basil
1 teaspoon Fennel Seeds (optional)

Method

Put Carrot and Capsicum into Bowl and chop on speed 7 for 3 secs
Set aside and just scrape out bowl, no need to wash

Put Onion and Garlic into bowl and chop Speed 5 for 3 secs
Add 20g Oil
Saute for 3 minutes at 100 degrees on speed 1
Add Tomatoes and Zucchini and chop Speed 5 for 8 secs
Add Carrot and Capsicum
Add Tomato Paste, Red Wine, Water, Vege Stock Paste, Parsley, Basil and Fennel Seeds
And cook for 25 minutes Varoma Temp Reverse speed 1

This will make around 1 litre of Sauce.