Secret Veg Pasta Sauce
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Makes: 1 Jar | Prep: 20 mins | Cook: 20 mins | Difficulty: Easy
INGREDIENTS
- 8 Moving Mountains Meatballs
- 2 leeks, trimmed and finely chopped
- 3 carrots, peeled and finely chopped
- 2¼ onions, finely chopped
- 3½ celery stalks
- 2 tbsp olive oil
- 1 tsp minced garlic
- A handful of parsley, oregano and thyme
- 2 red bell peppers, finely chopped
- 1 courgette, finely chopped
- 4 cans chopped tomatoes
- 1 tbsp tomato paste
- 1 veg or mushroom stock
METHOD
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic and mixed herbs and stir for a couple of minutes.
- Add the remaining vegetables (celery, leeks, carrots, red pepper) and cook, covered, for around 20 minutes, checking and stirring so they soften but don't burn.
- Add the tomatoes, tomato paste and stock. Stir until combined, bring to a boil, then reduce the heat and simmer for a further 10 minutes.
- Turn off the heat, allow to cool slightly, then blend until smooth.
- While the sauce cools, fry the Moving Mountains Meatballs in a pan for 15 minutes until piping hot, or bake at 200°C/Fan 180°C/Gas mark 6 for 20 minutes.
- Five minutes in, boil 500g of spaghetti for 10 minutes.
- Allow the sauce to fully cool before pouring any leftover sauce into containers or zip-lock bags, and add the remainder to the spaghetti and meatballs.
- Sprinkle with plant based cheese and serve.
