This pasta sauce is called a "fake" sauce, because it is not containing any meat at all. I have the original recipe from a small recipe collection published by the Danish Cancer Association "Kræftens Bekæmpelse" having focus on enjoying more vegetable in our daily food.
In these days, where the focus is on sustainability as well, a meat-free paste sauce could also be regarded as CO2-friendly food.
Well the main reason why I like the "fake" pasta sauce is, because is tasting great and at the same time gives you an excellent filling sensation in your stomach !!! On top of that it is easy food to prepare in advance for some busy working days, as the sauce can stored in your freezer.
I have been adjusting the original version by using garlic, increasing the amount of canned tomatoes and removing the basil.
"Fake" pasta sauce: - 4 servings
- 1 onion - finely chopped
- 1 clove of garlic - finely chopped
- 2 stems of celery sticks - finely sliced
- 2 carrot - finely sliced
- 4 tablespoons of olive oil
- 1-1½ dl red wine
- 800 g canned tomato
- 1 handful of fresh parsley - finely chopped
- salt and pepper for seasoning
- 400 g pasta
- Heat up the oil in a large cooking pot. Add onion, garlic, celery, carrots and parsley into the warm oil.
- When the onions become more clear in the colour, add in the red wine. Let the red wine be reduced.
- Add in the canned tomatoes.
- Let the pasta sauce cook gently for 20 minutes under lid.
- Season with salt and pepper.
- Serve this pasta sauce to paste of your choice.