This sauce is so creamy, no one will know there are more than a handful of different vegetables included. When it comes to picky eaters, my motto is: if they don't ask, simply don't tell. 🤫
0 Warm the olive oil in a large pan with high sides over medium heat. Add the onion, celery, carrots, bell pepper, and zucchini and cook, stirring occasionally, until the veggies are translucent, about 10 minutes.
1 Season to taste with salt. Reduce the heat to medium-low.
2 Stir in the garlic and add the tomato sauce. Reduce the heat to low, partially cover the pan with a lid, leaving a small opening on the side, and let simmer, about 15 minutes.
3 Remove from the heat and carefully add the mixture to a blender. Blend on high speed until smooth, 1 to 2 minutes.
4 In the meantime, cook your pasta of choice in boiling salted water until al dente. I used half of my sauce and added the cooked pasta to it with a touch of the pasta water.
5 Garnish with parm, if using, and enjoy. I reserved the remaining sauce for the week but you can use it all up if you are a family of 4 or 5 as this recipe makes a lot of sauce.
