Should I let the sauce simmer before adding the vegetables?

Yes, it is advisable to let the sauce simmer first before adding the vegetables, so that the flavors can blend well.

Can I freeze this hidden vegetable sauce?

Yes, absolutely! This sauce is ideal for making in large quantities. Divide the cooled sauce (with or without the meatballs) into portions and freeze them. That way, you'll have a fresh meal on the table within 10 minutes on a busy workday.

What if I don't have all 12 vegetables at home?

No problem! This recipe is super flexible. You can easily add or replace vegetables with whatever you have left in your crisper drawer or freezer, such as bell peppers, mushrooms, or zucchini. As long as you stick to the base of onion, carrot, and tomatoes, you'll always be fine.

Spaghetti with meatballs and vegetable sauce

Name: Spaghetti with meatballs and vegetable sauce
Cook time: 50 min
Total time: 50 min
Yield: 10P
Ingredients: large, sweet onion; 2 cloves of garlic; 2 young carrots; 1 parsnip; 1 zucchini; 1 eggplant; 1 stalk of leek; 4 stalks of celery; 1/2 fennel; some oyster mushrooms; 200 g flesh of pumpkin; 4 vine tomatoes; 3 tablespoons olive oil; 2 liters tomato passata; 2 tablespoons tomato paste; 1 tablespoon coconut blossom sugar (or agave syrup); 400 g whole wheat spaghetti; grated cheese; 800 g pork and beef minced meat; cayenne pepper; paprika powder; 1 egg; 4 slices of bread; milk; olive oil; pepper and Maldon sea salt

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50min

•

Easy

Cooking for the family can sometimes be quite a challenge, especially when there are picky eaters at the table. If Grace isn't in the mood for vegetables one day, I get out my big soup pot for ‘Dad's super sauce’. This deliciously rich, bright red tomato sauce contains no fewer than twelve different vegetables, from parsnips and aubergines to fennel and pumpkin. First, let it simmer gently, then blend it smooth with an immersion blender, and it's done! Not a single piece of vegetable left, just a creamy, sweet sauce packed with vitamins. Together with juicy, homemade meatballs made from mixed minced meat and a generous handful of grated cheese, you can conjure up a true family classic. Blend and enjoy, it can be that simple.

Ingredients

What do you need?

Quantity: 10P

Ingredients (for 10 people)
large, sweet onion
2 cloves of garlic
2 young carrots
1 parsnip
1 zucchini
1 eggplant
1 stalk of leek
4 stalks of celery
1/2 fennel
some oyster mushrooms
200 g flesh of pumpkin
4 vine tomatoes
3 tablespoons olive oil
2 liters tomato passata
2 tablespoons tomato paste
1 tablespoon coconut blossom sugar (or agave syrup)
400 g whole wheat spaghetti
grated cheese

For the meatballs
800 g pork and beef minced meat
cayenne pepper
paprika powder
1 egg
4 slices of bread
milk
olive oil
pepper and Maldon sea salt

large, sweet onion
2 cloves of garlic
2 young carrots
1 parsnip
1 zucchini
1 eggplant
1 stalk of leek
4 stalks of celery
1/2 fennel
some oyster mushrooms
200 g flesh of pumpkin
4 vine tomatoes
3 tablespoons olive oil
2 liters tomato passata
2 tablespoons tomato paste
1 tablespoon coconut blossom sugar (or agave syrup)
400 g whole wheat spaghetti
grated cheese