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| Vegetarian Spaghetti Sauce |
ingredients
- 4 carrots, finely chopped
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- 400g/14oz canned cooked kidney beans, drained
- 400g/14oz canned cooked cannellini beans, drained
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 x 400g/14oz cans chopped plum tomatoes
- 50ml/2fl oz tomato purée
- 100g/4oz mushrooms, sliced
- 275g/10oz broccoli
- 1⁄4 teaspoon freshly ground black pepper
Serve 8
- Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
- Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes. Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is tender but still with a bite.
- Serve hot over freshly cooked spaghetti.
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