Rowan Marshall

Vegi-heavy pasta sauce

Probably the single dinner sauce I make the most, goes exceptionally well with pasta but occasionally as a dipping sauce!

Adapted from Marcella Hazan’s famous tomato sauce.


  • 2 tins peeled plum tomatoes (~800g altogether).
  • 1 onion, sliced thinly.
  • 1-2 stick celery, diced.
  • 1-2 bell peppers, sliced.
  • 1 mediumish carrots, sliced (used to reduce acid taste)
  • 70g butter or 50g olive oil (the “fat”).
  • 3-4 garlic cloves, peeled but not cut.


  1. Add a dash of olive oil to pan and add onions, celery, bell peppers and carrot, frying for 5-10 minutes.
  2. Once softened, add plum tomatoes and with fat to saucepan with the whole garlic cloves.
  3. Cook for roughyl 45 minutes
  4. Once cooked, roughly blend to break up tomato and mix vegetables into the sauce.
  5. If serving with pasta (highly recommended), add some pasta water and mix.