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 mins
Cook Time1 hour hr
Servings: 6 people
Author: Amanda Lawson
- 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
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.
Store the sauce for up to 3 days in an airtight container in the fridge. It's also suitable to freeze.