Vegetable Pasta Sauce

Serves 6

1 onion, finely chopped2 cloves garlic, crushed1 carrot, grated2 sticks celery, diced1 red capsicum, diced200 g mushrooms, sliced1 can diced tomato1 Tbsp tomato paste1 cup vegetable stock1/2 cup red wine (optional)1/2 cup fresh herbs, chopped,?or 2 Tbsp dried herbs (e.g. basil, oregano, thyme, marjoram)1?tsp cinnamon powderTabasco sauce?to tasteOlive oilFry the onion and garlic, with a little olive oil to prevent them sticking,?in a medium-sized saucepan until just tender.Add the carrot, celery,?canned tomato, tomato paste,?vegetable stock, red wine, herbs and cinnamon powder. Add a few drops of tabasco sauce to taste. Simmer for 10 minutes, stirring occasionally. Add the capsicum and mushrooms. Continue simmering with the lid on until the mushrooms are cooked. If there is too much liquid for your preference, simmer with the lid off?until the liquid is reduced to?a desirable amount.?Serve over your preferred type of pasta.

Preparation time:?10 minutes
Cooking time: 15 minutes
Difficulty rating: Easy

Tips

This is a basic vegetable sauce, but you can?choose different vegetables to use for a little?variety (or availability of what's in the house).Fresh herbs work well if there?are any on hand. Otherwise, dried herbs are just as good. These, too, can be mixed and matched for variety.Works well with any type of pasta, especially filled ones such as tortellini or ravioli.This sauce is also great with rice, couscous, quinoa, etc.

Nutritional analysis per serve (not including pasta):

?

View the original article here