BEST Tomato Sauce Ever!

I found this recipe in my parenting magazine from the chef on the reality tv show "Food Revolution", Jamie Oliver. I have never seen the show but I have heard of him before and the recipe looked very healthy. So, after 4 trips to the store to get all the ingredients I decided to do it. I am so glad I did. It is really good an really good for you. Plus, it makes a ton so you can freeze some for later. It was so good I thought I would share it with yall since we are all on a health kick, even if we aren't all in the competition-lol!

Makes 13 cups
Prep time: 15 min.
Cooking time: 1 hour

Prep your veggies: Peel 2 small onions, trim 1 small leek (thoroughly washed of sand)and 2 stalks celery, halve and dessed 2 red bell peppers, then roughly chop everything. Use the coarse side of a box grater to grate 2 zucchinis and 2 carrots. Heat a large saucepan (big enough to hold all the ingredients) over medium heat. Add a tablespoon of olive oil to the pan, followed by all your chopped and grated veggies. Add a large pinch of dried oregano (I found out a large pinch means about a tablespoon :0)-) and 2 bay leaves, then cook slowly, stirring occasionally, for about 20 minutes with the lid on, or until the vegetables are soft but not starting to brown. Meanwhile, peel 1 small butternut squash, then carefully cut it int half, scoop out and discard the seeds, and coarsely grate the flesh. Add it to the pan of vegetales. Add 4 (14.5 oz) cans of plum tomatoes with juice, 2 cups water, a pinch of sea salt and fresh black pepper. Bring to a boil, then simmer for about 30 minutes, or until the squash is soft. Take the pan off the heat, spoon out the bay leaves, and let the sauce cool slightly before blitzing with a stick blender until smooth (or use a bleder or food processor in batches, but make sure the lid is secure).

Spring Pasta - serves 6

Cook 1 lb. dried fettuccine in a large pot of salted boiling water according to package directions. Meanwhile, reheat 4 cups of homemade tomato sauce in a medium saucepan over medium heat. Snap the woody ends off a bunch (about 8 oz.) of asparagus stalks and discard. Slice the stalks finely with a kinife, leaving the tips whole. Add the sliced asparagus and the tips to the sauce and simmer for about 1 minute. then remove from heat and stir in a few fresh basil leaves, if handy. By now your pasta should be cooked. Save a cup of cooking water before draining the pasta. Quickly add the fettuccine to your sauce and toss, adding splashes of pasta water as needed to loosen the sauce. Serve with a drizzle of extra-virgin olive oil and a grating of fresh parmesan cheese.

1/2 cup sauce contains 2-3 servings of veggies