How To Make A Raw Pasta Sauce From Scratch

"My Mum's spaghetti bolognese is better than your Mum's spaghetti bolognese!"

Said every Australian child in the 90s.

Seriously though, my Mum's is the bomb. That is until I learnt how to cook (secret ingredient is dried oregano and bay leaves by the way, also a dash of red wine vinegar at the end to cut through the hearty beef/beef stock flavours). Bolognese aside, here is my signature raw/vegan/paleo reinterpretation...

Raw Napoli Sauce Recipe


  • Tomato - 1 1/2 medium, ripe
  • Carrot - 1
  • Onion - 1/2
  • Balsamic vinegar - 1 tablespoon
  • Extra virgin olive oil - 1 tablespoon
  • Basil leaves - 7
  • Cracked pepper - 1 teaspoon


  1. Wash, peel and then re-wash carrot and onion
  2. Dice vegetables to thumbnail size  
  3. Combine all ingredients in food processor or blender and pulse, until the consistency of chunky salsa

My Serving Suggestions

Spiralise or julienne a zucchini, perhaps some spaghetti squash noodles, which ever
you prefer. Drop a healthy dose of sauce on top and sprinkle some walnut 
parmesan cheese on top and call it macaroni (the fashionable wig from the 1770’s).

About Miles

Miles Co-Founded Green Press in 2013. He's worked all over the world, including multiple Michelin Star winning restaurants in New York. After Green Press sold...

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