Marcella-Inspired Bolognese

INGREDIENTS:

• 1 28-ounce can crushed tomatoes
• 1 15-ounce can tomato sauce
• ½ cup diced onions
• 2 cloves garlic, minced
• 1 medium carrot, shredded
• 1 cup frozen peas
• 2 teaspoon olive oil
• 8 oz gluten-free, legume-based pasta

INSTRUCTIONS:

1. Blend together shredded carrot and tomato sauce. Set aside.
2. In a medium saucepan, sauté onions and garlic in olive oil over medium heat until soft and translucent.
3. Add crushed tomatoes, a third at a time, to saucepan and stir.
4. Add tomato sauce/carrot mixture and let simmer for 15-20 minutes, stirring often.
5. Five minutes before serving, stir in peas and remove from heat.
6. Meanwhile, bring salted water to a boil for pasta. Cook according to package.
7. Serve over pasta.