Ingredients:
2-3 medium carrots, roughly chopped
1 large white onion, quartered
2 large celery sticks with leaves, 5cm chunks
30g butter, melted
1 teaspoon mixed herbs
1 litre white stock or TM equivalent
4 medium tomatoes, deseeded and diced
125g spaghetti in 3cm lengths
2 teaspoons sugar
salt and pepper
grated cheese
Preparation:
Put vegetables (except tomatoes) in TM bowl, 4 secs, Speed 7.
Add butter and cook 5 mins, Varoma, Reverse, Speed 1.
Add herbs, tomatoes, stock and bring to boil 10 mins, Varoma, Reverse, Speed 1.
Add spaghetti and simmer 20 mins, 90o, Reverse, Speed 1.
Add sugar, salt and pepper to taste.
Serve with grated cheese sprinkled on top.
Source: converted from Esk Valley cookbook
