Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Admittedly its a questionable title, but it is a delicious recipe from :P

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Featuring 2019's honorary Leafbiter  RMK ! Congratulations <3

An incredibly easy and surprisingly tasty vegan variation of the classic Italian red sauce that goes with any type of pasta, it's cheap to make as well! The one thing not everyone might have around the kitchen is a hand/stickblender. It's not a strictly necessary step of the recipe, but the quick blending smooths out the sauce and makes it creamier.
Many thanks to a big red sister vixen for being the inspiration behind this recipe~

Ingredients (5-6 servings):

- 1 large onion
- 5 cloves of garlic
- 2 carrots
- Celery (8-10 stalks, but you can use leaf or root in a proportionate amount)
- 1 can of chick peas (250 g strained)
- 1 jar of soft white beans (250 g strained, any is fine)
- 2 cans of diced tomatoes (800 g)
- 1 spicy red pepper/chili flakes/sambal paste (optional)
- Oregano/marjoram, thyme and rosemary (if you have fresh herbs, all the better, but dried works too)

Finely chop the onion, carrot and celery. The celery has to be chopped fine to cook properly along with the carrot, so slice the stalks length wise and shred away. Glaze the onions in hot olive oil in a large sauce pan before adding the carrot and celery, keep stirring and cooking for another 5 minutes or so (the celery and onion will smell real nice in the olive oil).
Crush and chop the garlic and chili pepper and add them to the pan, stir around for another 5 minutes.
Add the diced tomatoes and the herbs and bring it all to a soft boil. Season with salt.
Rinse and strain the peas and beans thoroughly in a colander/sieve, then add them to the sauce. Cook them with the rest of the ingredients for another 5 minutes while stirring occasionally.
Once the celery is soft (taste it!), take the pan off the stove and take a stick blender to the sauce. Smooth the sauce only halfway, leave some of the peas beans carrots and celery for texture.
Serve with your preferred type of pasta~

If you're not vegan, you can garnish with grated cheese. Enjoy!