Sugo - Sauce for everything filled with hidden vegetables.


Make this on a Sunday and you're set up for the week with a fabulous veggie full base for so many meals. Its extremely versatile and super healthy. 


2 onion, 4 garlic cloves finely chopped 

4T olive oil, 1/4t table salt 

The following veggies chopped, processed or grated 

1 zucchini, 2 sticks celery, 2 carrots , 1 apple. 

1 broccoli stalk, peeled. Don’t peel others! 

3 tins of tomatoes, either whole or chopped 

2 bottles of Passata, (puréed tomato sauce) 

375ml stock this can either be chicken or vegetarian 

2 bay leaves 

1 tsp dried oregano or basil 


Fry off the onion with 2T oil and the salt for 2-3 minutes, add the garlic for another two. 


Add all of the other vegetables in one big hit or add each in as you finish grating or chopping it.  


Mix well then add in both the tinned tomato and tomato Passata. Get the last bit out of the cans/bottles by swirling the stock around in each empty one before adding it to the pot. 


Add the bay leaves, dried herbs and the last 2 tablespoons of oil. If you love chilli or spices you could also add a whole dried chilli or cinnamon stick now too.  


Simmer, (gentle bubbles on the surface, not molten hot lava spitting everywhere), for 1hr. Taste and check for saltiness and sweetness. Remove the bay leaves (chilli, cinnamon etc) Then blitz with a stick blender until smooth and all those lovely veggies have totally disappeared.  


Transfer into plastic containers or snap-lock bags for the freezer or into old jars for the fridge. It’ll last 5 days in the fridge, 6 months frozen.  


The uses are ENDLESS! Pasta sauce, base of a curry, pizza sauce, to go with sausage rolls and pies. A chicken bake, the start of a soup, twice cooked beans, chilli con carne. Your kids will never realise how many veggies they are eating! 


RecipesJemma Christie