Summary

Ingredients

• 6 carrot (s)
• 2 kohlrabi
• 4 medium onion (s)
• 4 cloves garlic
• 150 g wild arlic, fresh
• 50 g sea salt
• 0.5 teaspoon ½ black pepper
• 2 tablespoon tomato paste
• 1 bell pepper (s), yellow
• 3 leeks
• 4 bay leaves
• 10 grains allspice
• 4 tablespoon oil
• 1 ½ liters water

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Instructions

1. In a saucepan, sauté the oil, the onions cut into wedges and the peeled carrots cut into large pieces, add the spices, except for pepper and salt, and let simmer.
2. Clean the other vegetables and cut them into large pieces and add them, except for the wild garlic, and let them sweat, then add 500 ml of water and simmer for about 20 minutes.
3. Pour in the remaining water and simmer for another 30 minutes, then remove the bay leaves and allspice grains and puree the sauce with the blender.
4. Roughly cut the washed wild garlic and add it, puree again, season to taste and bring to the boil again briefly and fill immediately and hot into sterilized jars, close and turn over and leave for about 24 hours.
5. If you like, you can reduce the sauce again in a water bath!
6. The pasta sauce takes a few days to really pull through and can be served hot with pasta or pan-fried dishes!
7. Shelf life after cooling, stored in a cool place, approx. 6 months or longer, with us it is not even enough for a month!