This is a great store cupboard standby to have up your sleeve when you need something quick and easy to cook. It works really well on its own with pasta, but you can also use it as a base for many other dishes; Bolognese, Chilli, Lasagne. This sauce has a lovely depth to it and would make a great vegetarian offering for guests, perhaps with the addition of some oven roasted aubergine.
1 onion, chopped, 2 tbsp olive oil
1 tbsp sugar or honey
1 clove garlic, chopped
A good slug of red wine
2 tbsp tomato puree
1 tbsp dark soy sauce
splash of Worcestershire sauce (optional)
1 tbsp tomato ketchup
400g tin chopped tomatoes
- Fry the onion in the olive oil until soft then add the sugar or honey and continue to fry until the onions caramelise slightly. Add the garlic and brown.
- Pour in a good slug of red wine to deglaze the pan and simmer until the alcohol has boiled off. Then add the tomato puree, soy sauce, Worcestershire sauce, tomato ketchup and chopped tomatoes.
- Turn down the heat and simmer for as long as you’ve got! The longer you cook this, the more depth the sauce has, keep topping up with water to stop it drying out. However, if you want a really quick sauce it’s lovely served straight away.
Serve with whatever pasta takes your fancy. This freezes really well so make up a really large batch and you’ve got the base for several dishes. Add a tin of tuna and sweetcorn, cooked pasta, top with cheese and bake in the oven for a great tuna pasta bake. The options are endless!