This vibrant vegetable spaghetti sauce transforms simple garden produce into a deeply flavorful, rustic Italian-inspired dish. By slowly simmering carrots, peppers, cauliflower, and broccoli with garlic and fresh herbs, the vegetables break down into a thick, hearty consistency that coats pasta beautifully. The addition of red wine and tomato paste adds depth and a savory umami kick, balancing the natural sweetness of the carrots and onions. It is a satisfying, plant-based meal perfect for cozy weeknight dinners or batch cooking for the week ahead. The earthy notes of rosemary and oregami pair wonderfully with the bright acidity of the tomatoes, creating a complex sauce that feels both comforting and sophisticated. Serve over al dente spaghetti for a complete, wholesome meal.
Vegetable Spaghetti Sauce Ff
Description
This vibrant vegetable spaghetti sauce transforms simple garden produce into a deeply flavorful, rustic Italian-inspired dish. By slowly simmering carrots, peppers, cauliflower, and broccoli with garlic and fresh herbs, the vegetables break down into a thick, hearty consistency that coats pasta beautifully. The addition of red wine and tomato paste adds depth and a savory umami kick, balancing the natural sweetness of the carrots and onions. It is a satisfying, plant-based meal perfect for cozy weeknight dinners or batch cooking for the week ahead.Ingredients
Directions
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Prepare all vegetables by chopping carrots, red pepper, green pepper, cauliflower, celery, onion, and broccoli into small, uniform pieces.
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Mince the garlic cloves finely.
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In a large pot, heat about 1/2 cup of dry red wine over medium-high heat until boiling.
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Add the sliced carrots to the boiling wine and stir vigorously until the liquid evaporates and the bottom of the pot becomes slightly dry.
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Deglaze the pan with a small amount of red wine, scraping up any browned bits, and repeat this process until the carrots begin to soften.
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Add the chopped onion, celery, red pepper, green pepper, cauliflower, and broccoli to the pot.
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Continue to saut&# 195;©, adding small splashes of red wine as needed to prevent burning, keeping the vegetables moving and stirring constantly.
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Once the vegetables are slightly softened, add the minced garlic and cook for 30 seconds until fragrant.
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Stir in the ground tomatoes and tomato paste.
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Rinse the tomato cans with the remaining red wine and pour the rinses into the pot to capture all the flavor.
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Add the fresh basil, crushed rosemary, oregano, cilantro (or parsley), chicken base (or vegetable bouillon), black pepper, and hot red pepper flakes.
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Stir everything together thoroughly, cover the pot, and reduce the heat to low so the sauce simmers gently.
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Cook uncovered for 45 minutes to 1 hour, or until all vegetables are very tender and the sauce has thickened.
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Pass the sauce through a food mill or blend with an immersion blender to achieve a smooth puree.
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Return the pureed sauce to the pot, bring to a gentle boil, adjust seasonings with salt and pepper if needed.
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Cover and let simmer for an additional 30 minutes to allow flavors to meld.
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Serve hot over cooked spaghetti.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 82.2kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 84.3mg4%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 6.1g25%
- Sugars 7.5g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a fully vegan version, substitute the chicken base with vegetable bouillon cubes or paste.
You can adjust the heat level by adding more red pepper flakes or Tabasco sauce to taste.
If ground tomatoes are unavailable, you can use whole peeled tomatoes and crush them by hand or blend them before adding to the pot.
This sauce freezes well. Allow it to cool completely before transferring to airtight containers and freezing for up to 3 months.
Save a glass of the red wine used in cooking to enjoy alongside the meal.
