Real pasta sauce

READY IN: 40mins
Recipe by Chef Hels

This recipe is a work in progress, I keep on finding slightly new things to do to it. Once upon a tme, it was based on something which an ex-housemate cooked but I've added all the seasonings myself. Pepper-wise, any colour goes, but I normally use yellow because it looks prettier! Courgette (zucchini) can also be used, but I decided that I don't like it. Minced beef or canned tuna can also be added - cook the beef before adding! Dried herbs = mixed herbs = sage, thyme, marjoram, oregano and parsley

Top Review by Cathy-O

Hels I loved this pasta sauce. I did everything as you said, except: added half a sachet of Bachelor's mushroom instant soup powder instead of the mushroom. I also added 135 grams of tomato puree, half teaspoon of sugar, and 400g of cooked chicken mince. It looks great and tastes great. I have a lot, so i plan to freeze some. I hope freezing it won't mess up the delicious flavor. Thanks again.

Ingredients Nutrition


  1. Chop onion, pepper and mushroom and fry over a medium heat in a saucepan until the pepper is soft.
  2. Add the tomato, herbs and paprika to the saucepan and let simmer for 10 minutes, stirring occasionally.
  3. Check the taste and add salt, pepper and/or more paprika if necessary.
  4. Leave to simmer for another 15-20 mins (continue stirring accasionally)- this is the perfect point to start cooking the pasta!
  5. Add garlic about 10 mins before serving - if it gets cooked for any longer it will lose its taste.
  6. serve with pasta and with cheese melted over the top.

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