There is nothing more delicious than fresh artisan-made Italian sausages - simple natural food - perfect for this easy "pasta" sauce. We served our sauce with Zoodles - thin strips of courgette boiled for 2 - 3 mins in salted water then fried in butter for texture and creamy taste then tipped them into the pasta sauce at the end of cooking. YUM! Easy teas
You Will Need :
3 tbspn of coconut oil
2 onions finely chopped
2 tsp chopped garlic
3 small celery sticks. finely chopped
2 medium carrots
1 pack of Sicilian sausages from Primal Cut (no MSG, gluten, sugar or grains)
2 x 400g cans of whole peeled tomatoes
150 of thickly sliced mozzarella
A handful of basil leaves to serve
How to make the "Pasta" sauce
Heat 2 tbspn of the oil in a large ovenproof pan, add the onions and garlic and fry until soft and translucent
Add the celery and carrots and fry for another 10 minutes.
Move the veggies to the side of the pan and add some more coconut oil
Pinch little bite-sized balls of the meat out of the sausage casings and drop into the pan.
Brown the tiny meatballs in all sides in batches
Discard the empty casings.
Fry the meatballs and vegetables for a few more minutes before adding the canned tomatoes with the juice.
Squash the tomatoes with a fork and allow the sauce to cook for about 10 minutes to thicken
Pack the mozzarella slices onto the sauce and place int eh oven for 10 minutes until the cheese has melted (but not browned)
Remove from the pan and top with the basil leaves.
Serve hot with zoodles