Real pasta sauce

"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"
 
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Ready In:
40mins
Ingredients:
10
Serves:
2
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. I omitted the mushrooms because I am not fond of them, and made sure I really melted the cheese and stirred it in before I served. It was a little more difficult for clean-up, but it came out fabulous! I would definitely up the garlic a little bit (I love it), as well as the Paprika.
     
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