Name of Recipe:Vegetarian pasta sauce
Number of People:6-8
Ingredients:100 gm block parmesan cheese
1-2 cloves of garlic
½ onion
1 -2 long fresh red chillies (optional)
1 large carrot chopped in large chunks
80 gm celery
50gms olive oil
3 x 400gm tins crushed tomato
2-3 tsp dried basil
2-3 tsp dried oregano (can use fresh herbs, but chop after cheese and set aside)
2 bay leaves
50gm red wine
2 tbls tomato paste
1 tbls veggie stock concentrate (made in TM)
½ head of broccoli chopped into small florets
Handful of beans chopped into pieces
1 small zucchini diced
Small handful of mushrooms sliced
1 small red capsicum sliced or diced
Preparation:Chop cheese into chunks and grate on speed 7, 8 secs – set aside.
Chop fresh herbs, if usuing speed7, 5 secs - set aside
Chop garlic speed 5, 7 secs.
Add onion and chilli (if using), chop speed 5, 7-10 secs
Add celery and carrot, chop speed 5-6, 5 secs
Add oil and sauté 3 minutes 100˚c on speed 1.5
Add red wine, tinned tomato, herbs, tomato paste, and veggie stock concentrate. Cook 5 minutes 100˚c,
speed 1-2
Add fresh veggies and cook 10 minutes 100˚c
speed 1-2.
Serve on favourite pasta noodles with parmesan cheese (grate in TM).
Recipe by Jane Cisera –Thermomix consultant Bendigo, Victoria.
Photos:Tips/Hints:This sauce will freeze well. The quanity makes almost a full jug and is simple and quick to prepare. I usually put on water to cook my noodles when I start making the sauce and find that the whole meal is then ready in around 15 minutes. A quick and tasty mid-week meal.
