Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
Variations
- For non-vegetarian options, add browned lean beef mince (approximately 100g per serve).
- Add chilli for a more authentic taste (Depending on your student demographic)
- Adjust consistency with water if too thick
- Optional vegies include capsicum, mushrooms, celery, carrots
- Once cooked, cool the sauce as quickly as possible by placing it into smaller containers – this can then be kept refrigerated for 3-4 days or frozen
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Olive oil | 10mL | 25mL | 50mL |
| Brown onions, finely diced | 160g | 415g | 830g |
| Crushed garlic | 13g | 35g | 65g |
| Bay leaves | 1 | 2 | 3 |
| Crushed tomatoes, canned | 300g | 750g | 1500g |
| Pepper | 1g | 2g | 3g |
Method
- Slowly cook onions, garlic and bay leaves in oil without colour until reduced in size by half
- Add tomatoes and pepper and bring to the boil
- Reduce heat to low and simmer for 30 minutes
