By: Katy Boys
Meal Type: Lunch, Dinner
Cook time: 40 Minutes
I have two kids, and when my son was going through a brief stage of only eating cold ham, a slice of toast and baked beans for supper, I concocted this recipe to conceal vegetables from sight. It was an instant hit, and no word of a lie, he actually had play date requests so his mates could come and eat three bowls in a row! At Age 2 and ¾ he named it 'Jelly Pasta', for no logical reason other than he was 2 and ¾ ! This name stuck, so here for your pleasure is Henry's Jelly Pasta Sauce!
1. Fry together your carrot, celery and onion in around 1tbsp of olive oil, until soft and onions are translucent.
2. Add the garlic and herbs (if dried - fresh add later), soften further. Transfer to the simmering oven to do this for a few mins
3. Add the apple to the mix, stir in your chosen 'sweetener' (takes the edge of the tomatoes).
4. At this stage, conceal more veg in there, if you wish! I have added roasted red pepper that my son hates, but has gobbled up in the sauce! Courgettes in the summer glut, and even mushrooms that make my daughter shudder! Just a few,.. don't give the game away!
5. Add hot stock and all other ingredients, simmer for 10 or so mins in the oven. All veg should be soft and it should be bubbling.
6. When you are ready to serve, whizz it all together in a food processor (remove the bay leaf!), and serve over pasta. I keep it in the fridge for up to three days and use in family lasagne, as a soup base (makes a great minestrone with added stock, a bit more puree, finely chopped veg, and tiny pasta), and on homemade pizza too. I just simmer it up with more salt and wine if I want to make it more grown up!
7. Dress with cheese if you wish, oodles of it!