Friday, September 26, 2014

How to Make a Cooked Pasta Sauce That Has No Refined Sugar

This week I share with you my usual recipe for making a simple pasta sauce. It can be vegan, vegetarian or include meat, the choice is yours. My version is vegetarian although I often add a rasher of free range bacon.

Reminder: One week until my
Delectable Desserts and Sweet Treats class. The class is nearly full, so be quick if you want to come. 

Christine’s Pasta Sauce
1 tin plain chopped tomatoes
1 T tomato paste
½ t salt
2 – 3 ‘grinds’ of black pepper
½ t coconut sugar or ¼ t honey
1 medium onion
1 medium carrot, grated
1 T butter (or oil)
½ c water, or more depending on how thick or thin you like your sauce
½ t basil (dried) or 2 -3 sprigs fresh
1 clove garlic (optional)
1 T wine (optional)
Optional Extras: mushrooms, cheese, other herbs, other cooked veggies

Melt butter and gently cook onion and carrot (and garlic, if using). If using bacon, add and cook with these.
Add tomatoes, paste, basil, seasonings and water and wine if using.
Cook for about five minutes until piping hot and a little reduced to your liking.
Serve over pasta, raw vegetable ‘pasta’, rice or potatoes.

T = tablespoon, t = teaspoon

Hint: double it and freeze half.

Very easy, low in sugar, no additives and budget-friendly. What more could you want?



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

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