With the cooler autumn days sweeping across the country, thoughts of stews, soups and pasta sauces have replaced salads and sandwiches.
A simple pasta sauce to go with meatballs.
We didn’t have much in the fridge yesterday but I made the most delicious sauce to accompany the children’s linguine and meatballs. I thought I’d share it, as I had the leftover sauce with a few chunks of chorizo and it was equally scrumptious.
Ingredients you will need:
1tbsp olive oil
3 carrots, top and tailed and chopped into small pieces
1 green pepper, sliced
1 yellow pepper, sliced
1 tin of chopped tomatoes
a handful of peas
200g sweetcorn
1 red wine stock pot
Method:
Heat the olive oil in a deep frying pan or a saucepan.
Add the carrots and peppers. Once softened a little, add the tin of tomatoes, the peas and the sweet corn. Pop in the stock pot in and add a cup of water.
Put a lid on the sauce and let it simmer until the vegetables are soft.
Once everything is soft, blitz the sauce to make it as smooth as you’d like it to be.
Variations we have tried and enjoyed.
The children had this sauce with meatballs that I cooked in the sauce. With some linguine and a bit of grated cheese on top, this went down well with all four.
I had some as a type of soup, then added some chunks of chorizo I remembered we had in the fridge and grated a little cheese on top. Both variations were delicious.
You could keep it a vegetarian meal and add some put lentils to it or some sweet potato chunks.
