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Cuisine:Description
A vegetable packed sauce with no tomatoes. Use as a simple pasta sauce, on pizza or add to meals likes bolognese
Ingredients
- 1/2 tbsp oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 300g beetroot, chopped
- 500g carrots, chopped
- 200g courgette, chopped
- 700ml vegetable stock
- 1 tsp oregano
- salt and pepper to taste
Instructions
- Add the oil, onions and garlic to a saucepan and cook for 3 – 4 minutes.
- Add the chopped beetroot, carrots and courgette, along with the stock and oregano.
- Season with a little salt and pepper.
- Bring to the boil and then simmer for about 15 minutes until the vegetables are soft.
- Blitz either with a hand blender directly in the saucepan or transfer to a stand blender.
- Serve with cooked pasta for a simple pasta sauce or use as a pizza sauce or in recipes such as bolognese as a tomato sauce replacement.
Notes
Leftover can be stored in an airtight container in the fridge for up to 3 days.
It can also be stored in the freezer, either in one large freezer bag or in individual portions. Defrost at room temperature in a couple of hours and then reheat until piping hot.