20
Method:
1 H
eat the oil in a large pan and gently cook the onion, celery, carrot,
garlic and leek for 5 minutes without colouring, stirring
occasionally. Place the lid on the pan and cook for 20 minutes,
stirring occasionally. Add the diced peppers and cook gently for a
further 10 minutes with the lid on.
2 Place the tomatoes, vinegar, herbs, salt and pepper in the pan and
simmer for 40 minutes or until the carrot and celery is softened.
Cool slightly.
3 Carefully pour the sauce into the Jug. The level should be just over
the 1 litre mark. Fit the lid.
4 Press the preset Soup button.
5 Check the seasoning reheating if necessary. Stir through spaghetti
and serve with grated Parmesan and garlic bread on the side.
Ingredients:
• 2
tbsp olive oil
• 1 onion, (130g) chopped
• 2 celery sticks,(80g) finely
chopped
• 2 carrots,(160g) peeled and
diced
• 1 clove garlic, crushed
• 1 leek,(120g) sliced into rounds
• 1 red pepper, diced
• 2 x 400g cans chopped
tomatoes
• ½ tbsp balsamic vinegar
• 2 level tsp oregano
• 1 level tsp mixed herbs
• Salt and pepper
Vegetable Pasta Sauce
Preparation time: 10 minutes
S
etting: Soup & Sauces
Serves: 4-6
Cook time: 1 hour 10 minutes
Y
ield: 1.3 litres
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