Jamie Oliver’s seven veg pasta sauce

This is great - tastes tomatoey.  You can substitute other veg if you don't have this precise mix. Can use as a base for lasagne, pizza as well as just straight on pasta.  I make double and freeze in a variety of portion sizes. 


Ingredients

• 2 small onions
• 1 small leek
• 2 stalks celery
• 2 red peppers
• 2 courgettes (I peel these)
• 2 carrots (and these)
• 1 small butternut squash
• 4 cans (14.5oz/400g) chopped tomatoes
• 1 tbsp olive oil
• Pinch oregano
• 2 bay leaves

Method

1. Roughly chop first four veg, and grate carrots & courgettes
2. Heat a large suacepan over medium heat with 1 tbsp olive oil.  Add all the veg and cook for 20 mins with lid on (stir occasionally) until veg are soft but not browning. 
3. Meanwhile, peel one small butternut squash, cut in half, discard seeds and grate.  Chuck it in the pan too.
4. Add tomatoes, 2 cups water, pinch of salt & grind of pepper.
5. Bring to boil then simmer for 30 mins, or until squash is soft.
6. Puree in processor or using stick blender. 

Makes 13 cups 

What is an approximate porition size? Adults = 1 cup of cooked pasta + ½ cup of sauce. Kids ages 2 to 11 = ¼ to ½ cup of cooked pasta + ¼ to ½ cup of sauce, depending on child's age, size, and activity level.