I’m not normally one for hiding vegetables to get kids to eat them (but then again, whatever works right!) however this recipe is one I would use regardless as it’s so delicious! Make in bulk and freeze for a fortnightly spaghetti bolognaise night.
Serves
This recipe makes enough sauce for 8 nights of spaghetti bolognaise for a family of 4.
Ingredients
- 1 butternut pumpkin
- 2 zucchinis
- 2 onions
- 2 leek
- 4 carrots
- 4 garlic cloves
- Salt and pepper
- 4 tins tomatoes
- Oil of your choice
- Dried oregano (rosemary or dried basil also works well)
- Sprinkle of sweeter (cane sugar, honey, maple syrup all work well)
Method
Pre heat oven to 180 degrees celsius.
Chop butternut pumpkin, onion, zucchini, carrots and leeks. Arrange on a baking tray, drizzle with olive oil, salt and pepper and roast for 30-45 minutes until golden brown. (If some vegetables are cooking faster then others, simply remove the vegetables that are ready and place aside).
Remove roasted vegetables from oven and allow to cool.
In a blender add roasted vegetables, tin tomatoes and herbs. Blend until super smooth. Season to taste with salt and pepper and a little sweetener of your choice.
Divide into 2 cup portions (this is approximately how much sauce you would use for 4 people – use some for dinner tonight and freeze the rest for future dinners.
Serve with whole-wheat pasta and your cheese of choice.
Note
If you eat meat, this is the perfect base sauce for a meat bolognaise. Simply fry onion and garlic in a pan, add 500g beef mince and once browned, pour over the sauce.
For a vegetarian alternative, roast chickpeas with salt, pepper, cumin and cinnamon for approx 20 minutes. In a pan, fry onion and garlic, add the chickpeas and pour over the veg sauce.
Serve with your favourite pasta.
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Sparkling Eats 
looks delicious!