Vegetarian Spaghetti Sauce

  • 4 carrots, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely minced
  • 400g/14oz canned cooked kidney beans, drained
  • 400g/14oz canned cooked cannellini beans, drained
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 x 400g/14oz cans chopped plum tomatoes
  • 50ml/2fl oz tomato purée
  • 100g/4oz mushrooms, sliced
  • 275g/10oz broccoli
  • 1⁄4 teaspoon freshly ground black pepper

• Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.

• Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes.

• Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is tender but still with a bite.

• Serve hot over freshly cooked spaghetti.

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