Homemade Pasta Sauce
Save time and money by preparing this simple, 2-in-1 meal recipe, featured in my new e-book The Step Up Diet. It’s definitely a family favorite around here, and even better, the zesty spices remain just as flavorful after being frozen, thawed and re-served!
• 1 carrot
• 1 leek
• 4 large, fresh tomatoes or 1 can (29 oz.) tomato puree
• ½ onion
• 2 garlic cloves
• ¼ cup fresh parsley
• 4 tablespoons olive oil
• salt and pepper
In a saucepan, heat four tablespoons of olive oil over medium heat. Cut the onion, garlic, leek, fresh parsley, and carrot into small pieces, and heat it in the oil for about five minutes. Add the tomato puree or the fresh tomatoes (peeled and cut). Cook on low heat for about 30 minutes more. Remove from heat, and mix, using a hand blender, until all the ingredients form a sauce of uniform consistency. Add the dried oregano, basil, salt, and pepper, to taste, and cook over medium heat for an additional ten minutes.
When you’re ready to eat, defrost the sauce and cook half a pound of pasta (spaghetti one day and penne pasta the other day). Simply serve sauce on top of the pasta, and you’ve got a great meal that everyone will love.
By using the nutrient-rich, delicious ingredients in this recipe, we’re practicing how to prepare a completely homemade, all-time favorite from natural sources, without preservatives. And who can say no to that?