Kerryann's hidden vegetable pasta sauce
, 1 h 15 min, Makes 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.
| 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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