What’s your favourite pasta sauce?
We always have a hankering to find out what’s happening in everyone else’s kitchen, so what’s your favourite PASTA SAUCE ?
Here is mine. Quick and easy to make, only thing to remember – the longer you cook it, the better it will be.
It’s great with grilled eggplant and mozzarella cheese. It’s fantastic to cook meatballs in. It’s wonderful with a sprinkle of ground cumin and chilli flakes and used as a cooking sauce for eggs.
It’s great straight from the pot.
We have a few delicious ideas already, collected over the past little while, and they appear at the bottom of this post.
Please share with us your favourite pasta sauce recipes…and be a part of the MONDAY MORNING COOKING CLUB.
Lisa's Basic Tomato Sauce
- 2 onions finely chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup tomato paste (concentrated puree)
- 2 cloves garlic left whole and pressed flat
- 4 cans Italian diced tomatoes (400 g each)
- 1/2 - 1 tsp sea salt or to taste
- 1/2 tsp pepper freshly cracked
- Cook the onion in the olive oil over medium heat until really really soft but not brown, about 15 - 20 minutes.
- Turn the heat up and add tomato paste and cook for a minute or so, stirring.
- Add the garlic and the tomatoes. Season very generously with salt and pepper. Stir, and simmer for at least 1 hour, but 2 hours is better. Keep stirring from time to time. Taste for seasoning. Remove garlic if desired.
- To make a baked pasta: Toss the sauce though cooked pasta, add sliced bocconcini and torn basil leaves and top with freshly grated parmesan cheese. Bake in a moderate oven for 20 mins covered in foil, remove the foil and cook for an additional 20 mins until golden and bubbling.