Tomato Carrot Spaghetti Sauce Food

ROASTED CARROT AND TOMATO SPAGHETTI

Steps:

• 1. Heat your oven to 200C (180C fan-forced). Place the carrots, tomatoes, onion and garlic in a single layer in a roasting tray and drizzle with 1 tbsp olive oil. Season well with salt and roast for 45 minutes, turning once through the cooking process, until the vegetables are soft and slightly caramelised. 2. Remove from the oven and add the white wine to the hot tray, scraping to dissolve any burnt bits from the bottom of the tray. Transfer the contents of the pan to a blender and carefully blend to a smooth purée. 3. Cook the pasta for 1 minute less than the packet instructions. While it's cooking, heat a very large frying pan over medium heat and add the remaining oil. Drain the pasta and add it to the oil, along with the puréed sauce. Toss for 1-2 minutes to combine the pasta and sauce. Transfer to plates and top with parsley, cheese and black pepper. Tip: Finishing pasta by stirring it together with the sauce over heat, rather than just pouring a sauce on top, is crucial. This way, the sauce actually flavours the pasta, rather than just being carried along by it. Also try: roasted capsicums with red wine vinegar Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook. Order Now

SECRET SPAGHETTI SAUCE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
• Chop carrots and onion in the food processor.
• Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

TOMATO-CARROT SAUCE

Steps:

• Put the olive oil and garlic in a medium pot, turn the heat to low and cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and the red pepper flakes, and cook, stirring constantly, for 2 minutes.
• Add the tomatoes, bay leaves, thyme, basil sprig and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so that the bottom doesn't scorch. Stir in the chopped basil. (The sauce can be cooled to room temperature, then refrigerated for up to 3 days.)

CARROT 'SPAGHETTI' (VEGAN)

Steps:

• Wash carrots very well and thoroughly.
• With a vegetable peeler, peel carrot into long thin strips. Sprinkle with salt and set aside.
• Dice onion and chop garlic.
• Coat the bottom of the pan with olive oil over medium-high heat.
• When hot, add carrots and toss frequently with tongs.
• When carrots start to soften, add garlic, pepper, and onion and keep tossing until some of the carrots get brown on the edges (don't burn).
• serve with your favorite marinara sauce.

PASTA WITH TOMATO & HIDDEN VEG SAUCE

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.

SPAGHETTI WITH "AUTHENTIC" ROMAN TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and ½ teaspoon salt.
• Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
• Add in the wine; increase heat and let the wine all but evaporate, stirring often.
• Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
• Puree the sauce with an immersion blender.
• Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
• Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
• Top the spaghetti with more sauce and another sprinkling of cheese.
• The pasta should be well napped but not swimming in sauce; serve immediately.
• Pass extra sauce and cheese at the table.

CARROT PASTA SAUCE

Steps:

• Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
• In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.

TOMATO AND CARROT MARINARA SAUCE

Steps:

• Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes. Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant. Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes. Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.

TOMATO-CARROT SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large skillet. Meanwhile, bring a pot of water to a boil.
• Add the carrots to the oil and allow to cook for about 5 minutes. Add the remaining vegetables. Allow to cook until the onions are translucent.
• Add tomato sauce, carrot juice, butter, Italian Seasoning, and sugar to the vegetable mixture.Allow to cook for an additional 15-20 minutes until the sauce has thickened to your desired consistency. Don't forget to cook your pasta!
• Add salt and pepper to taste. Serve over pasta.