Homemade pasta sauce

For a long time now, I have been searching for the perfect mix of veggies for my pasta sauce. I knew I must be missing some “secret ingredient”. Who knew that secret ingredient was cauliflower?!? :)) I had some in the fridge and thought, “hmm… cauliflower has kind of a meaty taste. Let me try that.” And it worked! It was the depth I was looking for.  
This recipe is relatively simple and very homey. I hope you enjoy it. 😋

2 tbsps extra virgin olive oil

1 med onion, diced

2 carrots, peeled and diced

1 1/2 cups cauliflower florets

1 zucchini, diced

1/2 orange bell pepper, diced

2 cloves crushed garlic

28 oz. can centro italian style tomatoes

1 tbsp tomato paste

1 tsp basil

1 1/2 tsp oregano

Splash broth

2 tbsp extra virgin olive oil

2 tomatoes, diced, brown

Splash broth to deglaze

2 tsp sugar

1 tsp red pepper flakes

2 tbsp extra virgin olive oil

3/4 cup chopped parsley

1/3 ladle pasta cooking water (approx 1/8-1/5 cup)

1) heat 2 tbsps evoo on med-high. When hot, add onions, let clarify. Add carrots, let begin to get a little color. Add cauliflower, let start to get a little color, lastly add bell pepper, let soften a little and lastly, add zucchini.

2) add garlic until fragrant, then tomato paste and mix in.

3) add tomatoes, crushing them as you put them in. Add basil and oregano.

4) let all veggies cook through. As mixture begins to dry, you can add a splash of veggie broth. 

5) transfer cooked mixture to food processor. Blend thoroughly.

6) meanwhile, add 2 tbsp evoo to pan where veggies were cooked. Add tomatoes and let them start to brown and break down a little bit. Then, add a splash of broth to deglaze the panand scrape of peices.

7) Return blended mixture to the pan. Add sugar and red pepper flakes and parsley. Let cook together for a minute or two.

8) add the pasta water and mix, add to pasta and enjoy! 😋

Bon appetit!

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