A family-friendly sauce that’s perfect with gnocchi or pasta. Makes enough for two meals.

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Ingredients:

1 large onion, finely chopped

1 large carrot, diced or grated

2 red bell peppers (paprika), chopped

3 garlic cloves, thinly sliced

1 carton (approx. 700g) of passata

1 vegetable bouillon cube (or 1 tsp bouillon powder)

1 sprig of fresh thyme (or 1 tsp dried Italian herbs)

Olive oil, for cooking

½ cup water (approx.)

Grated Parmigiano Reggiano or Grana Padano, for serving

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Steps:

1. Heat a splash of olive oil in a large saucepan over medium heat.

2. Add the chopped onion and cook until soft and translucent.

3. Add the diced carrot and cook for another few minutes, stirring occasionally.

4. Add the thinly sliced garlic and stir gently to avoid burning.

5. Add the chopped red bell peppers and continue to cook until everything is softened and aromatic.

6. Crumble in the bouillon cube, pour in the passata, and add about ½ cup of water.

7. Add the thyme sprig (or dried herbs), and stir well.

8. Simmer the sauce on low heat for 20–30 minutes, until vegetables are fully softened.

9. Remove the thyme sprig before blending.

10. Blend the sauce with a stick blender or in a countertop blender until smooth.

11. Serve hot with gnocchi or pasta, topped with grated parmesan if using.

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Notes:

This sauce freezes well—make a double batch and save time later.

The carrots and red pepper bring natural sweetness, making this great for kids without added sugar.

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