Vegetarian Spaghetti Sauce Recipe

Ingredients:

4 carrots, finely chopped
1 onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, finely minced
400g/14oz canned cooked kidney
beans, drained
400g/14oz canned cooked
cannellini beans, drained
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 x 400g/14oz cans chopped
plum tomatoes
50ml/2fl oz tomato purée
100g/4oz mushrooms, sliced
275g/10oz broccoli
1⁄4 teaspoon freshly ground
black pepper

Preparation:

• Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
• Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes. Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is
tender but still with a bite.
• Serve hot over freshly cooked spaghetti.

Beer Barbecue Sauce Recipe

Ingredients:

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

Preparation:

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.