Preparation 20 mins
You will need a large pot
1 tablespoon of the star ingredient Natures Earth Works Raw Chilli Sauce
1 large leek sliced and washed
1 chopped celery
1 shredded carrot
2 large chopped mushrooms
1 small chopped zucchini
1 small eggplant sliced thinly
Half a sliced capsicum
2 cloves of chopped garlic
Half teaspoon of cracked pepper
3 sage leaves finely chopped
Fresh teaspoon of oregano & marjoram, finely chopped
Fresh parsley, small hand full, chopped
A generous splash of Olive oil for cooking
1 cup of extra sharp parmesan cheese to serve
Either 1 can of BPA canned tomatoes or a bottle of Organic Passata.
If you use canned or fresh tomatoes you will need to add 1/3rd of a cup tomato paste and some water.
1 cup of red wine
1 cup of cream
Your choice of Pasta
Fry leek and celery in olive oil until see through and soft (stir to cook evenly)
Add garlic stir (wait for the fried garlic aroma, then add)
Add carrot stir for a minute, add zucchini stir for a minute, add eggplant stir for a minute
Add tomato sauce blend of your choice
Add N.E.W. chilli sauce
Add red wine
Bring to the boil with lid on pot
Turn heat down
Add mushrooms, capsicum.
Add cracked pepper put the lid on the pot and cook simmering for 25 minutes
Add herbs, sage, oregano, parsley, marjoram.
Add cream stirring for a minute or two
Leave lid on pot until ready to serve.
Serve: With extra sharp parmesan cheese
A good bottle of red wine
Make this dish in the morning to bring out the flavours
You can freeze this dish
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