Angy`s Pasta – Vegetable Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thick carrot (s)
- 4 medium onion (s)
- 4 bell pepper (s)
- 1 cucumber (s)
- 2 large zucchini, (approx. 600-700 g)
- 600 g tomato (s)
- 1 leek
- 1 bunch spring onion (s)
- 6 cloves garlic
- 1 teaspoon curry, sweet
- 2 tablespoon sugar, brown
- 1 teaspoon salt
- 1 tablespoon herbs, Italian, dried or fresh
- 1 tablespoon basil, dried
- 2 tablespoon olive oil
- 750 ml water
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut all the vegetables into fine, small cubes.
- Fry the onions with the carrots in oil (they must not turn brown), add the sugar and stir the garlic well and add the vegetables, simmer for about 5 minutes, then add the spices, simmer for another 10 minutes .
- Now and then add water, if you like it more liquid you don`t need to let it simmer, otherwise let it simmer for about 20 minutes or until the water has boiled away.
- Fill into sterilized twist-off jars while still hot, close and allow to cool.
- I usually use the vegetable sauce as a base for Bolognese or just like that with pasta or rice.
- If you like, you can also puree the sauce, then bring it to the boil and pour it into glasses while hot!
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