Prep 5 mins
Cook 20 mins
A tasty but simple to make pasta sauce that can be used for all kinds of dishes, including lasagne or even chilli con carne! It's very versatile, and works with all vegetables and meats. Probably the first thing I taught myself to make. Great for university students on a budget, or just those who are looking to begin cooking!
- 2 tablespoons butter (for frying) or 2 tablespoons olive oil (for frying)
- 2 garlic cloves, finely chopped
- 1 red onion, finely chopped
- 1 large bell pepper, cut into 1cm pieces (any colour will do)
- 400 g chopped tomatoes
- 4 tablespoons tomato puree
- 1 tablespoon sugar
- 1 teaspoon olive oil
- 3 pinches dried herbs
- 2 pinches sea salt
- 2 pinches fresh ground black pepper
- 1) Melt butter or heat oil in a pan over a medium-high heat. Sweat the garlic for 1 minute, or until you begin to see small bubbles frothing in the butter.
- 2) Add the onion, and mix thoroughly. Sweat for another two minutes, frequently stirring (turning down the heat if necessary).
- 3) Add the bell pepper and sauté until skins soften and onion is translucent.
- 4) Stir in the chopped tomatoes, followed by the tomato puree, herbs, olive oil, sugar, salt and pepper.
- 4) If you have a blender, you can now try blitzing the mixture into a smooth sauce, adding hot water where needed to achieve the desired consistency. If not, allow sauce to simmer for 15 minutes, stirring frequently. This should gently break down the tomatoes and onion into a thick sauce, (I only blend the sauce if I'm making lasagne).
- 5) Don't be afraid to taste test! Sample it, and if you think it needs another sprinkle of salt or pepper, go for it. When it tastes good, it's ready! Keep warm over a low heat and either serve with your favourite pasta, or combine with mince for lasagne.
- Tip: Leftover bolognese is the base of a great chilli con carne!