Here is a reminder for our hidden vegetable sauce.

Use as many vegetables as possible -

Celery,Onion, Carrots, Peppers, Aubergine, Courgette , Mushrooms, Butternut squash, Swede

• Cut the vegetables up small add to your pan with a small amount of olive oil.
• Cook on low heat for about 10 minutes to soften.
• Now add a stock pot or stock cube, A jar or box of Passata or tin of tomatoes.
• Also add a teaspoon or tablespoon (depending how much you are making) of sugar
• Cook until the vegetables are soft
• You may need to add some water if it’s too thick.
• Allow to cool.
• Blend and then use on pasta or as a base for cottage pie or bolognaise or chilli con carne. This sauce freezes well.