Ingredients

• 1 tsp of flavourless coconut oil
• 3 Red onions – diced
• 2 large cloves of garlic – crushed
• 2 large carrots – diced
• 1 large courgette – diced
• 6 large chestnut mushrooms – diced
• 2 tins of chopped tomatoes
• A cup of vegetable bouillon
• A handful of fresh basil
• 1 tsp of mixed Italian herbs
• 1 tsp of paprika
• 1tsp of garlic powder

Method

1. Fry over onions and crushed garlic until soft, then add the carrots, courgette and mushrooms. Cover and simmer for 20 mins stirring occasionally.
2. Add the chopped tomatoes and cup of bouillon, basil, mixed herbs, paprika and garlic powder, stir well and then simmer for a further 20 mins.
3. At this point you can leave it as it is and pour over some whole meal pasta or over some mincemeat for Bolognese, or you can blend the sauce so it is smooth.