"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Very-veggie leftover spaghetti sauce Recipe

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This recipe for Very-veggie leftover spaghetti sauce, by , is from The Pass-It-On Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Piatt
Added: Friday, October 17, 2008


You need one of those in-the-pan handheld stick blender things to do this most easily.

1 tin tomatoes
Pesto or basil

- and lots of veggies -
An onion
A few cloves of garlic
Broccoli (including all the stalk)
Those mushrooms at the back of the fridge
A few carrots that need eating up
The other half of that pepper you used last week

Cheese for grating on top when serving

This is a good way of using up all those veggies left at the end of the week, and makes a lovely sauce. We usually have it on spaghetti with grated cheese - and because of the carrots (sweetness) in it, and the fact it's pureed up so the veg aren't recognisable) the kids will eat plenty quite happily!


Start by chopping the onion and put it in a large deep pan (just a big saucepan is fine as long as you have a lid for it) and start to brown it off with a little olive oil over a low heat.

While that's browning, chop up all the other veg you've got roughly (it's getting blended so don't worry!). Just make sure the broccoli stalk is in about 1cm chunks as it takes longest to get soft (honestly the broccoli stalk is worth including as it always gets wasted and its the best bit!).

Once the onion is nice and soft, toss in all the other veg, give them a stir around and then empty in a tin of tomatoes.

Add your seasoning - a bit of salt, pepper and herbs (or a big dollop of Pesto if you like it), give the whole lot another good stir around.

Now, put the lid on the pan, set it so the liquid from the tomatoes is just simmering a bit and do something else for a while.

After about 15 or 20 minutes come back and turn it off the heat (I like to have it cool down a bit before I blend it, or the steam gets you!).

Now's a good chance to get some water boiling for the pasta if you're eating as soon as it's ready...you don't need instructions to make the pasta I hope...

So take the lid off the sauce, stir it up a bit more and then get your blender and blend, blend, blend until it's completely smooth. If it's REALLY thick then you might want to add a little extra liquid (splash of wine if you're not sharing it with the kids, otherwise some hot water perhaps).

Taste and re-season to your preferences!

And there you have it. Either serve now on pasta with some grated cheese, or put it into containers covered in cling film and store in the fridge/freezer for a while.

It's nice as a topping on jacket potatoes, or even spread on bread with cheese and then toasted. Up to you!

Number Of Servings:
Number Of Servings:
depends on quantity of veg, but at least 4
Preparation Time:
Preparation Time:
30 mins




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