Fat free pasta sauce

    2 hours 5 min

    Having been in catering for 40 years the biggest problems we all face is a filling tasty meal that is also healthy, this recipe can be used on its own over pasta with maybe a breaded escalope or as the base for Bolognese lasagna even spanish chicken. Due to the lack of any fat at all this does need a long slow cook. I tend to make a massive big pot of this and then freeze it into usuable size portions (rest of the now grown up family always grab a few from the freezer whenever they come round)

    Surrey, England, UK
    11 people made this

    Serves: 20 

    • 6 tins of chopped tomatoes
    • 2 x 142gms tomato puree
    • 700 gms chopped onions
    • 200gms mushrooms
    • 1 whole corm of garlic or 10 cloves
    • red wine (optional)
    • bunch of fresh or 3 tsps dried oregano
    • black pepper
    • 4 tsps sugar or sweetner if dieting

    Prep:5min  ›  Cook:2hr  ›  Ready in:2hr5min 

    1. put onion mushrooms and garlic with some of the tomatos through the food processor, this will probably need to be done in more than one batch.
    2. Combine everything in a large saucepan with a well fitting lid, bring to the boil then turn down the heat to a very slow simmer and leave on the back of the stove for as long as possible but an hour or two will do at a push.
    3. take of the heat before lifting lid to stir as this will spit and bubble
    4. adjust the seasoning to suit
    5. if using on its own thats it
    6. for bolonaise and lasagna dry fry mince and stir in sauce
    7. spanish chicken add chopped peppers and a large pince of smoked paprika

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