Pasta bolognaise sauce
80 mins
1 onion, chopped
½ leek, chopped
1 stick celery, chopped
1 carrot, chopped
¼ butternut pumpkin, peeled & chopped
½ red capsicum, deseeded & chopped
2 cloves garlic, peeled
2 tbsp olive oil
1 large zucchini, chopped
½ cup mushrooms, chopped
1 tbsp tomato paste
2 400g cans crushed Roma tomatoes
1 tsp dried Italian herbs
Salt & pepper
You can swap:
Step 1
Process the onions, leek, celery, carrot, pumpkin, capsicum and garlic in a food processor until a coarse paste is formed.
Step 2
Heat 2 tablespoons of oil in a very large saucepan over a high heat. Add the processed vegetable mix, reduce to low and cook for 20 minutes, stirring frequently.
Step 3
Meanwhile process the zucchini and mushroom until finely chopped.
Step 4
Add this mix to the pan and cook, stirring for 5 minutes.
Step 5
Add the tomato paste and stir until well combined.
Step 6
Add the canned tomatoes and herbs and season.
Step 7
Simmer, stirring occasionally for 1½ hours or until thickened.
Serving suggestion: Use as a pizza sauce, on pasta or in place of tinned tomatoes in recipes.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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