Nutmeat Spaghetti Sauce

The nutmeat gives this sauce a bolognaise-style flavour.

Preparation time: 5 minutes
Cooking time: 15-20 minutes

Recipe

Ingredients

• 1 onion
• half a bunch celery including the leafy tops
• 3 medium carrots
• 1 can (400 grams / 14 ounces) crushed tomatoes or pizza sauce
• 2 vegetable stock cubes
• 1 can nutmeat (400 grams / 14 ounces)
• 1 tablespoon peanut butter
• half a cup of chopped fresh parsley

Method

• Chop the onion and slice the carrots, celery and celery tops (keeping the tops separate).

• Mash the nutmeat with a fork.

• Put the onion into a saucepan with a tablespoon of water and cook on high heat for 3 minutes until the onion is soft. Stir and add more water as needed to prevent them from sticking to the saucepan.

• Add the leafy celery tops to the onions and continue cooking until soft.

• Then add the rest of the sliced celery to the saucepan together with the carrots, crushed tomatoes and stock cubes.

• Add 1/2 a cup of water to the saucepan, cover and let it simmer for 20 minutes or until the vegetables are soft.

• Add the mashed nutmeat and peanut butter and heat thoroughly to let the nutmeat take on the tomato flavour.

• Taste it. You may want to add a little lemon pepper to adjust the seasoning.

• Just before serving add the chopped parsley.

This sauce tastes even better if allowed to 'mature' overnight and is reheated and served the next day.

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