Kerryann's hidden vegetable pasta sauce

1 hr 15 minMakes 3 litres

A deeply flavoured tomato sauce loaded with finely chopped vegetables that disappear into the sauce, perfect for pasta or as a base for lasagne.

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prepPeel onions, garlic and carrots; trim leek and celery
2 medium onions	Blitz onions, garlic, carrots, leek & celery	Fry aromatics in oil, 10 min until softened	Finely chop mushrooms, courgettes & aubergines; fry 20 min until softened	Stir in oregano, tomato purée & bay leaf; fry 2–3 min	Pour in tomatoes or passata	Add sugar & stock; cover, simmer 30–60 min	Remove bay leaf, season to taste
4 cloves garlic
3 medium carrots
1 large leek
2 sticks celery
30 ml olive oil
250 g closed cup or chestnut mushrooms
2 medium courgettes
2 medium aubergines
1 tablespoon dried oregano
60 g tomato purée
1 fresh bay leaf
2 × 400 g tins chopped tomatoes or 2 × 500 g cartons passata
5 g caster sugar
850 ml organic vegetable stock

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