Tuesday, 10 February 2009


This pasta sauce is simple, cheap and can be made with store cupboard ingredients. You can vary the herbs and using dried if you don't have fresh ones. You can also use wine instead of the stock - not very frugal, I know, but if you happen to have a glassful sitting around in an already opened bottle, then use it! Serves 4 and can be just poured over cooked pasta or used as a base for a bolognese sauce. Ingredients: 2 tbsps extra virgin olive oil 1 garlic clove, crushed 1 small onion, finely chopped (red or white onion- doesn't matter) 120ml stock, made with half a stock cube in boiling water (or use left over gravy or wine) 1 can of tomatoes (400g), chopped roughly 1 tsp chopped, fresh thyme (or half a tsp of dried) 1 tsp sugar 2 tbsps basil, roughly torn up (or use 1 tsp dried) 2 tbsps flat leaf parsely, chopped (leave out if you don't have any) freshly ground black pepper Method: Gently fry the onion, garlic and thyme in the olive oil for 5 minutes so that the onion is soft, but not at all brown. Stir in the stock (or wine if using) and the tomatoes and simmer gently for 15 minutes. Season to taste with the black pepper and stir in the herbs and sugar. You can leave the sauce just as it is if you like a lumpier consitencey, or liquidise for a smooth sauce.
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