Tomato pasta sauce packed full of veg!
Mixing it up in HK
Mixing it up in HK
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Ingredients

  • 1 red capsicum (pepper), blackened, peeled & chopped
  • 2 sml or
  • 1 lge carrot (about 100g), cut into chunks
  • 120 g mushrooms
  • 1 sml zucchini (200g)
  • 1 apple, cored & quartered
  • 40 g EVOO
  • 1 brown onion, halved
  • 3-4 cloves garlic
  • 400 g cans chopped tomatoes, BPA-free
  • 400 g tomato passata
  • 50 g tomato paste (or concentrate)
  • 100 g wine or filtered water
  • 1 tbsp balsamic vinegar
  • 2 tsp dried oregano, basil or mixed herbs
  • 2 dried bay leaves
  • 1. To chargrill red capsicum
  • 5 seconds Add
  • 40 g olive oil
  • 3-4 minutes at
  • 5. Remove the bay leaves using the spatula and add roasted red capsicum, fresh basil and balsamic vinegar. Blend on speed 4
  • 5 and heat a little further
  • 1 x rump steak, cut into chunks,
  • 3-6 times for a chunky mince
  • 20 g EVOO and cook for
  • 8 minutes on
  • 1 kg of the tomato pasta sauce
  • 2 tsp stock paste and cook for
  • 10-15 minutes on reverse, speed

Instructions

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