Easy
Quick Meal
FWAW Secret Veg Pasta Sauce
Easy
1 JAR
MAKES
20
PREP
20
COOK
INGREDIENTS
8 MM meatballs
2 lonely leeks, trimmed and finely chopped
3 carrots (left over from mum’s new health kick juices), peeled and finely chopped
2 ¼ awkward onions, finely chopped
3 and a half celery stalks that nobody wants to eat,
2 tbsp Olive Oil
1 tsp Minced Garlic (been in the fridge for weeks)
Handful of parsley, oregano and thyme dangerously close to it’s best before date
2 half used red bell peppers, finely chopped
1 Courgette, finely chopped
4 cans chopped Tomatoes
1 tbsp Tomato Paste (tomato puree)
1 veg/ mushroom stock
METHOD
- Heat the oil in a LARGE saucepan, over a medium heat. Add the onion, garlic, and mixed herbs and stir for a couple of minutes.
- Add the remaining vegetables (celery, leeks, carrots, tomatoes, red pepper) and cook, covered, for around 20 minutes. Continually check and stir the vegetables, you want them to soften but not burn.
- Add the tomatoes, tomato paste, and stock. Stir until combined. Bring to a boil, reduce the heat and allow to simmer for a further 10 mins.
- Turn off the vegetable and allow to cool slightly and then blend until smooth.
- Whilst waiting for the sauce to cool down, place 8 MM plant-based meatballs into a pan and fry for 15 minutes until piping hot or place into the oven (preheat to 200°C/ Fan 180°C/Gas mark 6) for 20 minutes.
- 5 minutes in, bring 500g of Spaghetti to a boil for 10 minutes.
- Allow sauce to fully cool before pouring the leftover sauce into containers/zip lock bags and add the remainder to your spaghetti and plant-based meatballs
- Sprinkle some delicious plant-based cheese and bon appetit.
