Ingredients

- 4 Tablespoons extra virgin olive oil - 1 red onion (roughly chopped) - 3 cloves garlic (sliced) - 2 large carrots (roughly chopped) - 3 ribs celery (roughly chopped) - 1 red pepper (cut into small slices) - 1 zucchini (roughly chopped) - 6 plum tomatoes (cut into small chunks) - 1 cup vegetable stock - 1 teaspoon dried basil - 1 teaspoon dried parsley - 2 teaspoons fresh parsley (cut in pieces) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1 teaspoon pepper

Preparation

Boil the water for pasta to be cooked, strain it when cooked, and set aside. Prepare the vegetables by chopping them into pieces of approximately the same size. In a large pot, warm the EVOO over medium heat. Add the onion and cook for 3-5 minutes, stirring occasionally. Stir in the chopped veggies: carrots, celery, red pepper, zucchini, and garlic. Cook for an additional 5 minutes. Pour in the vegetable stock and add the plum tomatoes, basil, dried parsley, fresh parsley, garlic powder, onion powder, salt, and pepper. Cook uncovered for about 20 minutes until all veggies are soft, stirring occasionally. Remove the pot from heat and blend the sauce using an immersion blender or a handheld upright blender until smooth. Serve immediately over your favorite pasta or as a hot vegetable soup.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation