Pasta sauce that can be frozen?

[TheNewMrsGerardButler]

Can anyone recommend a delicious pasta sauce that I can make in big quantities for the freezer? Extra brownie points if it includes vegetables Thank you!

www.ihearteating.com/lentil-bolognese-recipe/ I make a sauce similar to this recipe (can't find the exact one online), easy to double up or more. Good with red peppers added to it and/or sundried tomatoes.

Chop courgettes, peppers and mushrooms into small chunks , spray with oil and put in the oven. Finely chop,a red onion and crush 2 cloves of garlic and soften in a pan. Add two tins of chopped tomatoes, a bit of Tom purée and a splash of Worcester sauce and some chopped basil and oregano. Add the roasted veg and allow to simmer for 20 mins.
It's really flexible, you can add in what ever veg you have, chilli if you like it hot, bacon or chorizo if you have it.

Roast a heap of red peppers & courgettes with red onion and garlic (plus any other veg hanging around) .
Put into a pan with a tin of tomatoes and heat through - blend.

Delicious - we like it with sausage meat meatballs but it's good with chicken or chorizo etc

Great, some lovely ideas already! Might sound silly but if I was to add some marscapone for example, would it still be okay to freeze? How long would it last in freezer?

I probably wouldn't freeze with mascarpone in the sauce as creamy sauces don't seem to freeze that well, but add it when defrosted and heating it up. The lentil/veg sauce I linked to will last in freezer for months and months!

I freeze tomato and marscapone sauce, it's fine. Annabel karmel does a good recipe

www.deliaonline.com/recipes/collections/delia-online-cookery-school/classic-fresh-tomato-sauce

This is the best pasta sauce I have ever tasted in my life and it freezes beautifully. It takes hours to get it to the jammy stage (which is essential). I find it putters along quite happily on the job for a couple of hours looking like a normal sauce then wham! Jammy tomato deliciousness.

Peel, chop and fry up an onion, some garlic and a sweet potato. Add any other veg kicking about the fridge that you think you can get away with (I often use brocolli stalks). Pour on 1 L of passatta, season and simmer til veg are soft. Cool and blend, and strain if required. Setve with pasta, meatballs and/or grated cheese. Great base for lasagna too.

I add dried herbs, frozen chopped chilli and whatever else to passata. You could add red pepper and carrots.