Vegetable Spaghetti Sauce

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.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 2

Calories: 82.2

Dietary: Vegan, Vegetarian

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

Carrots, sliced thin
Red pepper, chopped
Green pepper, chopped
Cauliflower, chopped
Celery, chopped
Onion, chopped
Broccoli, chopped
Garlic, minced
Ground tomatoes
Tomato paste
Dry red wine
Fresh basil, chopped
Fresh rosemary, crushed
Dried oregano
Fresh cilantro or Italian parsley, chopped
Chicken base or bouillon cubes (use vegetable for vegan)
Black pepper
Hot red pepper flakes or Tabasco

Directions

1
Prepare all vegetables by chopping carrots, red pepper, green pepper, cauliflower, celery, onion, and broccoli into small, uniform pieces.
2
Mince the garlic cloves finely.
3
In a large pot, heat about 1/2 cup of dry red wine over medium-high heat until boiling.
4
Add the sliced carrots to the boiling wine and stir vigorously until the liquid evaporates and the bottom of the pot becomes slightly dry.
5
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.
6
Add the chopped onion, celery, red pepper, green pepper, cauliflower, and broccoli to the pot.
7
Continue to sauté, adding small splashes of red wine as needed to prevent burning, keeping the vegetables moving and stirring constantly.
8
Once the vegetables are slightly softened, add the minced garlic and cook for 30 seconds until fragrant.
9
Stir in the ground tomatoes and tomato paste.
10
Rinse the tomato cans with the remaining red wine and pour the rinses into the pot to capture all the flavor.
11
Add the fresh basil, crushed rosemary, oregano, cilantro (or parsley), chicken base (or vegetable bouillon), black pepper, and hot red pepper flakes.
12
Stir everything together thoroughly, cover the pot, and reduce the heat to low so the sauce simmers gently.
13
Cook uncovered for 45 minutes to 1 hour, or until all vegetables are very tender and the sauce has thickened.
14
Pass the sauce through a food mill or blend with an immersion blender to achieve a smooth puree.
15
Return the pureed sauce to the pot, bring to a gentle boil, adjust seasonings with salt and pepper if needed.
16
Cover and let simmer for an additional 30 minutes to allow flavors to meld.
17
Serve hot over cooked spaghetti.

Nutrition Facts

Servings 2 cups

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.

Read it online: https://www.chefs-mate.com/recipe/vegetable-spaghetti-sauce-ff-rbfv65-a/