Hi guys.
I'm going to be showing you how to make another one of my family classic go to recipes.
My basic, homemade Pasta Sauce with penne pasta.
It's delcious,
affordable, it's healthy
because in this sauce we've got a lot of hidden veg.
We've got some leek,
carrots, celery, courgettes, an aubergine, onions, some garlic, mushrooms,
veg stock, tomato puree, passata, oregano, pasta, Parmesan. You're going to need a nice sharp
knife, grater
and a heavy bottomed
medium to large sized pot.
A nice big pot for your pasta and a jug.
First
we're going to need to chop some onions. We want to chop off the top.
We want to leave the root bit on because that's going to hold the onion together while
we chop it.
Remember tuck your fingers in and we want to start slicing down into the onion.
That root
is still holding it together see?
And then we're going to go
across that way
and then we've got finely chopped onions.
We need about four cloves of garlic, because these are quite small,
I might use five.
Put the back of the knife, give it a little bash
and then it just pops right out
of its skin and I'm using the rocking method
Jamie taught me. You just put the tip of your knife on the board,
fingertips on the top so they stay out the way
and we just rock the knife backwards and forwards.
We don't need to chop this too fine
because it's going to cook for quite a while.
We're going to put this pan on
to a medium heat.
We're going to put in about
a tablespoon of olive oil. Chuck in the onion
and the garlic. Give that a little stir.
Into there put
a tablespoon
of dried oregano.
My kids are a bit fussy.
Your kids might be a bit fussy, you might have fussy grownups who don't really like vegetables.
We're going to grate
pretty much most of the ingredients in this sauce.
so that when they cook they breakdown and you won't see them. That's why we call it Hidden
Veg.
Believe me,
they'll love it.
This sauce is one of my
greatest achievements in the kitchen.
So we've got a leek.
Carrots, I wouldn't bother peeling them, they've been washed. Celery.
If there's any other vegetables you think might work well in it,
give it a try. Let me know. You never know
I might put it in my own. Mushrooms.
Aubergine. If you're cooking on a budget like I do, you want your food to go a little but further.
It bulks it up.
Just think
you've put in all this work
imagine the satisfaction you'll have on your face,
in your heart,
when you put this down in front of your family and they eat it all,
and they clean their plates and they tell you how great it was.
You'd be so much more satisfied than just opening a jar and putting it into a pan. So
courgettes.
You can peel them if you want. Don't have to.
The best part is
the hardest part's over.
from here it's plain sailing. So
leave this alone,
let it soften down for about ten minutes
i think this is a good time to have a little tidy down and get yourself ready for
the next stage.
What we need to do now
is we need to get some tomato puree.
Two tablespoons,
and now we're going to get
a carton of passata. In that goes.
Lovely. There's
still quite a bit left.
We put a little bit of water and then
no waste.
Mix that in,
and now a little spoonful of sugar. The tomato puree, the tomatoes and the passata can be quite bitter
so the sugar just balances it out a little bit.
We're going to need seven-hundred and
fifty mils of hot stock.
I'm using a vegetable stock
cube.
Aint no shame
in my game.
Right and we're going to add that
straight into the sauce.
Give it a stir.
So now we've got all the ingredients in we're going to leave this on a really low heat
simmering away just for half an hour.
Come back and stir it once or twice just to make sure it's not sticking.
Sometimes with dried pasta you can over cook it, you can
under cook it.
So I'm just going to give you a few tips just to get it right.
In this pot I've got
quite a lot of boiling water.
Now we want the pasta to have room to move around because it's going to swell a little bit and we don't want them to all get stuck together
in a big lump. I'm going to put quite a generous pinch of salt. Five-hundred gram packet
of pasta. Throw it in.
We're going to leave this to cook for about ten to
twelve minutes.
You hear a lot of people on these programs always 'al-dente, al dente,' it
basically means on the tooth.
So if it's got a bit of bite in it that's what we want.
We want to be able to chew it.
Perfect.
We want to get a cup
and take some of the cooking water out.
All the old Italians do this. This is their,
their secret. We're going to keep this,
and you'll see why in a minute. Let's drain this off.
We're going to take some of this lovely sauce
because we want to coat every single piece of pasta.
We've just got orange pasta now, nothing at the bottom
and that's why we keep some of the cooking liquid.
because it's like a sponge and it's
sucking up everything we want to put a little bit more
liquid in
just to keep it
loose and silky
and gorgeous.
So, let's plate this up.
This is a great
great meal.
Feeds between four to six people. I like to finish it off
with some Parmesan cheese.
A little drizzle of oive oil
and a tiny pinch of pepper.
And there you go.
My basic homemade Pasta Sauce with penne pasta.
You've done an amazing job well done.
You've got eight vegetables in there that nobody knows about. The kids are going to love it
but let me show you the best part.
Look at how much you've got left.
You can portion this up.
and put it in the freezer for one of those days when you're in late and don't feel like
cooking. Or
it can be used for my spaghetti and meatballs recipe
and my lasagne recipe. So give it a go, let me know how you get on in the
comments box below. Good luck.
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