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Mixed Vegetable Pasta Sauce

Mixed vegetable pasta sauce is a great mid-week staple that can be served with toasted nuts and herbs, or mixed with tuna, grilled pancetta or chorizo.
Prep Time5 minutes
Cook Time1 hour
Course: Main Course
Servings: 6 people
Author: Amanda Lawson

Ingredients

  • 1 brown onion, peeled and finely chopped
  • 2 sticks celery, washed and finely chopped
  • 1 carrot, washed and finely chopped
  • 2 fat cloves of garlic, peeled and finely chopped
  • 1 red capsicum, washed and finely chopped
  • 1/4 cup olive oil
  • 2 x 420g tins cherry tomatoes
  • sea salt and freshly ground black pepper

Instructions

  • Heat olive oil in a wide based pan and saute onion, garlic, carrot and celery over a medium heat for about 30 minutes, stirring often until the vegetables are very soft.
  • Add the capsicum and stir for another couple of minutes before adding the tinned tomatoes and 1/2 cup of water.
  • Cook the sauce over a medium heat for about 30 minutes, until the sauce has thickened.
  • Cool for 10 minutes, then puree with a hand-held blender.
  • Serve immediately with pasta.

Serving suggestions

  • Add a handful of toasted pine nuts, grated parmasen cheese and basil.
  • Mix some tinned tuna and chopped parsely into the sauce (1 x 90g tin per serve).
  • Top the sauce with grilled pancetta strips or grilled chorizo.

Notes

Store the sauce for up to 3 days in an airtight container in the fridge. It's also suitable to freeze.