The coexistence between a meat lover who is not a friend of vegetables and a passionate about the plant world might seem difficult, but with recipes like this everyone is happy. The secret is to chop all the vegetables very finely and cook them slowly, to achieve an intense sauce with a flavor that goes great with pasta.
You can make the variations you want in the type of vegetables, you will have to adapt the cooking times. This type of sauce can be used to use with some macaroni and you would already have a very rich, cheap and easy to prepare dish but this sauce can also serve as a background to prepare other sauces.
Vegetable Sauce Recipe
- 200 grams of tomatoes
- 200 grams of onion
- 200 grams of zucchini
- 200 grams of carrot
- Two cloves of garlic
- 250 ml of vegetable broth
- ground black pepper
- Virgin olive oil
We are going to start preparing this rich and nutritious vegetable sauce by preparing all the ingredients that we are going to need to use. The first thing we will do is to leave the tomatoes ready, which can be peeled canned tomatoes, which are already prepared to use, since we only have to chop them before cooking, or we can use natural tomatoes, when they are in season, where we will find the best tomatoes in the market, which will make the sauce much tastier. Another option is to use crushed natural tomato if you like it better, which can be achieved by crushing natural tomatoes or using a can of already crushed tomato.
Next we are going to peel the carrot and cut it into pieces of a not too large size, trying to make them all more or less the same size. We also peel the onion, removing the outer layer and then cut it into pieces a little larger than the carrot. We then take two cloves of garlic, peel them and then cut them into not very thick slices, or into small pieces, as we like best. And finally we peel the zucchini and chop them into regular size cubes. Having already all our vegetables prepared and ready to cook them, we are going to start making the vegetable sauce, for which we heat a saucepan with a drizzle of virgin olive oil, over medium heat, to cook everything little by little.
The first thing we will add to the saucepan will be the chopped carrot, which we are going to cook for a few minutes, stirring from time to time so that it does not stick to us. Then we add the chopped onion and add salt on top, to help it poach well, and leave it for a couple of minutes or three before adding the chopped garlic, stirring constantly from time to time. After a couple more minutes we add the zucchini to the saucepan and sauté them for another three or four minutes. Then we add the tomatoes to the saucepan and cook them until they are well discarded along with the rest of the vegetables.
Finally we add a little ground black pepper and oregano and then pour in the vegetable broth, either purchased or well made at home, and let cook over medium heat for about 15 minutes, so that the vegetables are finished and mixed well the flavors. It is important to stir the contents of the saucepan from time to time, so that nothing will stick to the bottom of it, which could give the sauce a bad taste. Once we have the vegetables very soft, we can serve our rich vegetable sauce on top of the pasta dish that we are going to accompany. If you like it, you can go ahead and try to prepare it with different vegetables that we have used, so you can prepare different variants.
You can also use red or green peppers, mushrooms, etc. And the vegetables can be sautéed with white wine, beer, whiskey or brandy.
Servings / Units: 1
Approximate Preparation Time: 30M
Approximate Calories: 60
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1 kilo of beef cut into small pieces
2 cloves of garlic
1 red bell pepper
1 glass of white wine
1 glass of water
Extra virgin olive oil
We wash and cut all the vegetables, we reserve. Flour the pieces of meat and brown over high heat in a saucepan with extra virgin olive oil, remove the meat and reserve on a plate. In the oil that remains in the saucepan, we cook all the vegetables for about five minutes with a little salt, after this time, we incorporate the meat again together with the wine and water. Cook covered, over low heat for about 45 minutes, or until the meat is tender.
We take out the meat, and we crush all the vegetables very well, we put the meat back in, cook for about ten minutes and serve.
Tell you that my son has eaten it delighted, yes ... he said: how delicious this meat with tomato, when this recipe for Veal in vegetable sauce, does not have tomato! ... but the pepper and carrots give it that reddish tone, he was so happy and I was so happy to think of all the vegetables he was eating.
Veal in vegetable sauce
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