Double the quantity of the sauce and store the excess in the freezer for later use over pizza base or a delicious bolognaise.
Ingredients
Serves 4
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic clove, chopped
- 1 tsp fresh herbs
- ½ stick celery, chopped
- 1 carrots, chopped
- ½ leek, the white stalk only, chopped
- ½ courgette, chopped
- 3 tbsp tomato puree
- 1 tin tomatoes chopped
- 250ml water or vegetable stock
- 400g spaghetti or other
- 100g parmesan, grated
- Salt and pepper
Method
- Over medium heat, drizzle some oil in a large saucepan and add the onion, garlic and herbs. Sauté for 2 minutes to lightly colour.
- Add the celery, carrot, leek, courgette and continue to sauté, stirring, for a further minute or so.
- Next add the tomato puree, chopped tomatoes and water and season well. Bring the mixture to the boil and simmer for 15-18 minutes. Remove from the heat and using a handheld bender blend until smooth. Check the seasoning and keep aside.
- In the meantime, in a second saucepan, bring some salted water to the boil. Add the pasta and cook as per pack instruction. Drain and place the pasta back in the saucepan. Using a ladle at the time, add the tomato sauce until coating well.
- Sprinkle parmesan over the mixture and serve immediately.
- Keep the leftover of the sauce in freezer bag and store until required
