Pasta Sauce

A thick, tangy tomato sauce prepared with the best of traditional ingredients. A can of crushed tomatoes is a traditional Italian ingredient.

¼ cup olive oil.
1 large onion, peeled and finely chopped.
4 cloves of garlic, peeled and chopped.
Fresh chilli [size according to taste], seeded and finely chopped.
Salt to taste.
½ cup red wine.
1 tsp balsamic vinegar.
2 tblsp plain flour.
1 400g can crushed tomatoes.
2 tblsp tomato paste.

Heat the oil into a saucepan over a medium flame and cook the onion, garlic and chilli for 4-5 minutes until the onion is soft. Add the salt, the wine and the balsamic vinegar and continue to cook, stirring frequently, until the liquid is reduced by half. Stir in the flour until it is fully absorbed then add the tomatoes and tomato paste. Stir thoroughly to ensure that there are no lumps and bring to the boil.
Reduce heat to a simmer and cook, stirring frequently, for another 10 minutes. Remove the pan from the hob and zap the mixture with a kitchen whizz or hand blender. Return to the heat and cook gently for another 4-5 minutes. Add a little water if required to adjust the density. Pour into a bowl, cover and leave in the refrigerator for a hour or two to allow the flavours to combine. Gently reheat and serve as needed.

Yields: About 3 cups.

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