To share with you the best pasta sauce recipe ever

[brightonroc]

It's the most simple sauce ever and it's amazing!

Chop an onion super small (put in blender if you can until almost mush)

Fry for 3 mins

Add a finely chopped garlic clove

Fry for 2 mins

Add a tin of chopped tomatoes

Add 100mls water and a chicken stock cube

Stir

Cook for 10-30mins

Add handful chopped basil

Pepper to taste

done

Enjoy!!

Came here thinking I will find recipe which will make me want to dash off into the kitchen and try it... What I found was essentially a basic sauce base...

Yip I’m actually making lentil ragu tonight and thought ooh maybe this will give me some hidden gem. And I got tinned tomatoes and a stock cube.

I am going to try this tonight for dinner op thank you!

I’m going to go out on a limb and guess OP doesn’t cook much

OP, if you triple the garlic, add in some chopped crispy bacon and a red chilli then about a minute before serving a cup of frozen peas, you have amatriciana sauce and it’s lovely.

Or if you use more garlic, oregano instead of basil and capers and chopped black olives (and anchovies if you like them), you get putanesca.

Those are almost all the ingredients I would never put in a pasta sauce. And cinnamon should be banned from the face of the earth, along with basil.

I don't use sauces for pasta, roasted tomatoes, chargrilled peppers and courgettes, thinly sliced garlic, olive oil, or peas and broad beans with garlic and you can taste the flavours, not all in a mush of slop, even home made slop isn't great and tinned tomatoes which I like when drained, are not good with pasta.

For pasta my necessary addition (besides stock, herbs, wine etc) is a drop or two of white wine vinegar

For chilli, dark chocolate powder is a must.

No, the secret is slow cooking

Agreed as well! The longer you cook tinned tomatoes the less they taste... Tinny. I never cook sauces for less than an hour. That's absolute minimum.

I honestly can't taste the cinnamon in at all in the end. I am really talking about a pinch of it. But then if someone really doesn't like it, I guess It's more noticeable

sugar over here too!

Oh yeah sugar as well.

Sorry if it's too simple for some of you. I'm a late starter at this cooking business.

I'm amazing at lots of other things but I don't enjoy making others feel crap if they're not!

Even with the sugar it tastes sour now.

Why did I go AIBU???

Thanks to those of you who've added tips - will try next time.

@billhaderswife why the mean comment? Is there a need for this? OP was only sharing something, keep quiet if you don't like it. I'll never understand why some people are so unnecessarily rude sometimes!
OP I think it sounds delicious!

Sorry I meant Billhadersnewwife

Adding a stock cube is just of way of adding a measured amount of salt. I always put a beef stock cube in bolognese sauce. A chicken stock cube won't exactly make it taste of chicken!

A couple of glasses of wine lifts a recipe

Tomato sauce is one of the 5 classic sauces that all chefs have to master. Perfecting simple recipes takes great skill.

Sounds lovely OP, I will try the finely minced onions. I tend to add stock powder and sugar.

Also interested in trying cinnamon, that's dinner tonight sorted

Absolutely no need for the rude comments. Not everybody on this site is Nigella/Pru/Delia/Gordon/Marco-Pierre.
Good for you OP, there us nothing to beat home cooked food 😀

Yes to whoever said add a bit of sugar.

smugmug definitely because then i dont give a shit how it tastes!!!

You're on your way to your first Michelin star here are some other classics to try

@brightonroc

YABU - Gino D'Acampo's Fettuccine con pollo e Dolcelatte is the best, that's final.

Celery! An Italian told me he always puts some finely chopped celery in, for flavour. I've done it ever since.

@BillHadersNewWife you are so rude 😱.

I prefer cheesey sauces. Cook pasta, drain. Add garlic butter, some grated mozzarella, a dollop of crappy processed spready cheese and some nice diced ham. Black pepper if you like it.

Quick, messy and tastes good.

Oooh - love a recipe ...my version you ALWAYS cook the onion in a lot of butter until mushy and (tip from a lovely old Italian fella) add a whole carrot throughout the long cooking and remove at end. Counteracts the sharpness somehow. Well it's how I do it anyway! And it's always commented on

Fresh tomatoes, cut in half
Roast for 45 minutes with a glug of olive oil and garlic salt
Blend

It's that piss easy.