Angy's Pasta – Vegetable Sauce

Ingredients for 4 servings:

• 4 thick carrots
• 4 m.-sized onion(s)
• 4 bell peppers
• 1 cucumber(s)
• 2 large zucchini (approx. 600-700 g)
• 600 g tomatoes
• 1 stalk(s) leek
• 1 bunch of spring onions
• 6 cloves garlic
• 1 tsp curry, sweet
• 2 tbsp brown sugar
• 1 tsp salt
• 1 tbsp Italian herbs, dried or fresh
• 1 tbsp basil, dried
• 2 tbsp olive oil
• 750 ml water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

(enough for 4 jars of approx. 220 g each)

Clean, peel, and finely dice all the vegetables. Fry the onions and carrots in oil (don’t let them brown), add the sugar, stir in the garlic, and add the vegetables. Simmer for about 5 minutes, then add the spices and simmer for another 10 minutes. Add water now and then. If you prefer a thinner sauce, you don’t need to let it simmer; otherwise, simmer for about 20 minutes, or until the water has evaporated. While still hot, pour into sterilized twist-off jars, screw on the lids, and let cool. I usually use the vegetable sauce as a base for Bolognese or simply on its own with pasta or rice. If you like, you can also puree the sauce, bring to a boil, and pour it into jars while it’s still hot!