I'll admit it, I usually just buy pre-made pasta sauce. However, I wanted to try to make my own, to make it healthier with a variety of organic veggies and reduced sodium (store-bought always have so much sodium). I adapted a recipe from Jamie Oliver below. This recipe makes quite a bit of sauce (13-14 cups worth), so have some freezer bags on hand to freeze some (or store in the refrigerator if eating within the month). This sauce makes for a quick and easy (and healthy) meal topped over whole-wheat pasta with fresh Parmesan cheese on top. Or, you can use this sauce as a pizza sauce or as a base for Lasagna, Chicken Cacciatore, soup, or a number of other meals. Feel free to change up the recipe a bit, by adding in some fresh mushrooms, zucchini, or whatever else you think sounds good! Hope you like it!
1 Tbsp. Olive Oil
2 Celery Stalks, Chopped
2 Red Bell Peppers, Chopped
2 Carrots, Grated
3 Tbsp. Minced Onion
3 Tbsp. Minced Garlic
1 Small Butternut Squash, peeled, seeds scooped, and grated or cubed
2 - 28 oz Cans Plum Tomatoes (or use 1 1/2 lbs Fresh Tomatoes + 1 Cup Water)
2 Cups Water
1/4 Cup Dry Red Wine
2 Tbsp. Dried Oregano (or 1/4 Cup Fresh)
2 Tbsp. Dried Basil (or 1/4 Cup Fresh)
1. In large stockpot, heat olive oil over medium-high heat. Stir in celery, red pepper, and carrots. Add onion and garlic and heat for 15 minutes, stirring occasionally.
2. Add butternut squash to pan. Stir in tomatoes, water, and wine. Bring to a boil.
3. Reduce heat to low and stir in the oregano and basil. Simmer for 40-45 minutes.
4. Cool then use immersion blender (or regular blender, working in batches) to blend the sauce until smooth.
5. Season to taste with sea salt and pepper.
Enjoy over whole-wheat pasta for a healthy meal!