CHUNKY VEGETABLE PASTA SAUCE RECIPE RECIPES

Steps:

• 1. Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
  2. Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
  3. Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
  4. Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
  5. Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
  6. Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.

Steps:

• Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
• Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
• While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.