Healthy spaghetti sauce
40
195
20 cups
No
Ingredients
- 675 g (1 1/2 pounds) of chopped lean beef or firm tofu
- 60 ml (1/4 cup) of olive oil
- 1 chopped onion
- 4 medium carrots
- 4 celery branches
- 4 chopped garlic cloves
- 1 can of 156 ml of tomato paste
- 2 cans of 796 ml whole tomatoes without salt, broken up into large pieces with your hands
- 250 ml (1 cup) of no-salt-added vegetable or chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried parsley
- 1 teaspoon of dried thyme
- 1 Bay leaf
- 1/2 teaspoon of hot pepper flakes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
Preparation
Side-by-side mode- In a large pot, brown the meat or tofu in 15 ml of the oil, half at a time. Add more oil as needed. Reserve in a bowl.
- In a food processor, dice all the fresh vegetables except the leeks.
- In the same pot, add the rest of the oil and brown the chopped vegetables until they begin to brown.
- Add the meat, tomato paste, tomatoes, broth, herbs, bay leaf, red pepper flakes and sliced leeks. Bring to a boil and simmer gently, stirring and scraping the bottom of the pot regularly, about 30 minutes to 1:15 or until the sauce thickens. Serve over pasta of your choice.
