Double the quantity of the sauce and store the excess in the freezer for later use over pizza base or a delicious bolognaise.


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


  1. Over medium heat, drizzle some oil in a large saucepan and add the onion, garlic and herbs. Sauté for 2 minutes to lightly colour.
  2. Add the celery, carrot, leek, courgette and continue to sauté, stirring, for a further minute or so.
  3. 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.
  4. 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.
  5. Sprinkle parmesan over the mixture and serve immediately.
  6. Keep the leftover of the sauce in freezer bag and store until required