Veggie Bomb 'pasta' Sauce
GF | DF | RSF | EF | NF
Equipment
- 2 Baking trays
- Baking Paper
- Chopping board
- Large frying pan or skillet
- Large saucepan
- Hand-stick blender (optional)
- Thermomix, food processor, or blender (optional)
- Jars or containers for storing the sauce
Ingredients
- 1 brown onion or 1 leek
- 1 bulb fennel
- 1-2 zucchini/s
- 1 cup mushrooms (doesn’t matter what kind)
- 2 TBSP butter or ghee or coconut oil or olive oil
- 2 carrots
- 2 sticks celery
- 4 garlic cloves (unpeeled)
- 3-4 cups chopped root vegetables (I like to mix them up, but you can just pick one vegetable if you prefer) e.g. sweet potato, pumpkin, swede, parsnips, turnips, beetroot, red capsicum)
- Olive oil or ghee to drizzle
- 1 lemon quartered
- 1 big handful baby spinach
- 700 grams passata
- 1 400g tin diced tomatoes
- 2 cups bone broth
- 1 big handful basil leaves
- 2 TBSP balsamic vinegar
- 2 TBSP raw honey omit under 12 months
- Salt and pepper to taste
Optionals
- 1/4 cup Roasted Bone Marrow
- 3 serves desiccated liver powder
- 250 grams liver frozen, grated raw
- 400 grams tinned chickpeas or cannellini beans drained
Instructions
- Preheat the oven to 180C and line two baking trays with baking paper.
- Chop and prepare all the veggies. Slice the onion/leek, fennel, zucchini and mushrooms. Then roughly chop (approximately 1 inch size) the carrots, celery and root vegetables of choice - it doesn’t matter how they are chopped really just try and keep them even sized so that they cook evenly! Quarter your lemon and take the basil leaves off the stalks.
- Then place your chopped root vegetables, fennel, lemon, garlic, carrot and celery evenly onto the baking trays and drizzle with ghee or olive oil, then pop in the oven to roast until soft and lightly browned (will take around 45 minutes) .
- Whilst the vegetables are roasting, heat a large frying pan or skillet over medium heat, and add the butter (or ghee or oil of choice) until melted. Then add the leek or onion, mushrooms and zucchini to the pan and gently fry until starting to brown and soften, turning a couple of times so that they cook on both sides.
- Once the vegetables in the oven are roasted, add to a large sauce pan with the frying pan vegetables and place on a low-medium heat. Squeeze in the roasted lemon and garlic cloves (discard the skins). Then add the bone broth, passata, basil and baby spinach, honey and balsamic vinegar. Stir until all combined and continue to heat until simmering. Taste and season with salt and pepper if needed.
- Then either use a hand-stick blender in the saucepan, or transfer mixture to a thermomix, food processor or blender and blend until completely smooth, then transfer into whatever jars or containers you want to refrigerate or freeze. This sauce lasts about 5 days in the fridge, or up to 6 months in the freezer!
Notes
Want to make this sauce extra iron-rich? You can also add bone marrow or liver to this sauce and I promise nobody is going to notice. Up to you if you want to add it to the whole batch or just to some of the batch.
Personally I like to grate the liver in (from frozen) as I find its less noticeable in taste and texture. To grate the liver in, simply freeze liver of choice (I like chicken or duck for less flavour, but beef or lamb is fine to use also). I would use around 250g of liver in this meal if adding to the whole sauce. You can grate the frozen liver in on step 5. You can also use a desiccated liver or organ powder!
For a vegetarian option you can also add 1 400g tin of drained cannellini beans or chickpeas at step 5.
AGE APPROPRIATE: one meal a day+
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