I come from a very Italian family. Growing up we had Sunday dinner every Sunday with the whole extended family.
There was always so much food. What you ate on Sundays could fill you up for the whole week. I mean literally I would have to prepare myself by fasting for a good (lets be honest) few hours.
But now that I am older and my metabolism is just a wee bit slower I like to try and keep it healthy.
So this Sunday approved version of meat sauce is 100% vegetarian friendly; perfect for Sunday dinner or Meatless Monday.
1 medium onion, minced
2 garlic cloves, minced
1 medium carrot, minced
1 cup (or so) of baby portobello mushrooms
1 (28) can of tomato sauce
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 teaspoon plus 1/2 teaspoon salt
1/2 teaspoon pepper
freshly grated mozzarella cheese
1 lb whole wheat pasta
Remove skin from eggplant. Cut off ends and cut in half. Chop into small pieces. With a damp paper towel remove any dirt from mushrooms. Remove stems and chop into small pieces. Chop all other veggies. Set aside.
In a heavy bottomed pan heat 2 tablespoons extra-virgin olive oil over medium heat. Once hot add chopped onion, garlic, carrot, eggplant, and mushrooms. Stir. Add 1 teaspoon of salt and 1/2 teaspoon of pepper. Continue to cook until veggies are soft stirring occasionally, about 7 minutes.
Add in tomato paste and tomato sauce. Fill half of the empty tomato sauce can with water and add water to sauce. Stir and add about 1/2 teaspoon of more salt. Feel free to add in any other herbs (basil, oregano, bay leaf, parsley etc). I like my sauce with just a bay leave and a sprinkle of dried basil.
Once sauce is boiling turn down heat to low and let simmer.
Meanwhile boil water. Once water is boiled add a good amount of salt to water and stir in pasta. Cook until just about done. Drain pasta and add to the sauce. Serve with grated mozzarella or Parmesan cheese.