Batch from Scratch
Suzanne Mulholland
£18.99. Photography by Andrew Hayes-Watkins
Make This Pasta Sauce for The Week Ahead
Batch making your meals makes your week a breeze
This recipe makes the perfect pasta sauce, full of flavour and full of veggies. Combine with your favourite pasta for the ultimate comforting dinner.
Prep
5 minutes
Cook
25–30 minutes
Serves
4
Ingredients
- 1 tbsp olive oil
- 115g frozen diced onions
- 2 large carrots, peeled and finely diced
- 2 celery sticks, finely diced
- 1 courgette, finely diced
- 1 tsp garlic purée
- 2 x 400g tins of chopped tomatoes
- 120ml vegetable stock
- large handful fresh basil salt and pepper
Method
IF MAKING AHEAD FOR THE FRIDGE OR FREEZER
Add the oil to a large saucepan set over a medium heat. Add the diced onion, carrots, celery and courgette and cook for five minutes.
Stir through the garlic purée, tins of chopped tomatoes and vegetable stock.
Bring to the boil, then reduce to a simmer and cook for 20–25 minutes until the veggies are soft.
Add to a blender along with the basil leaves and blend until smooth. Season to taste.
Leave to cool, then add to a labelled freezer bag, seal and freeze flat.
HOB
Remove from the freezer and leave to fully defrost, then pour into a saucepan and heat through until piping hot.
MICROWAVE
Remove from the freezer and leave to fully defrost. Pour into a microwave-safe container and reheat for two to three minutes until piping hot.
IF COOKING NOW
Follow the method for ‘if making ahead’ until the end of the penultimate step.
Tip
To make a gnocchi bake, stir a packet of gnocchi into the sauce, pour into an ovenproof dish and tear over two balls of mozzarella. Cook at 180C/160C fan for 30 minutes until golden and bubbling.
