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Cost of recipe (with pasta) – £5.75
Cost per portion - £1.44
Place a large lidded saucepan on a medium heat. Add the olive oil along with the onion, garlic, then cook for a little. Next add the leek, mushrooms, aubergines, courgettes, carrot, celery and dried herbs (if using). Reduce the heat to low, and cook the vegetables until soft, this should take around 10 – 15 minutes.
Stir in the tomato puree, pasata and stock, stir and season with salt and pepper and a little sugar. Turn up the heat, bring the boil and reduce to a simmer.
Cook for around 30 minutes, stirring occasionally until the sauce is thick and smelling lovely.
Place a large pan of salted water on a high heat and bring to the boil. Add the pasta and cook according to the packet instructions. When draining reserve a little pasta water to mix through at the end.
Season to taste and serve mixed into cooked penne pasta with a grating of parmesan or good quality cheddar and drizzle of extra virgin olive oil.