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!!

@userxx

Hope you enjoy!

Add Henderson’s Relish. Thank me later

@Hereyougosandwiches

It's got a whole stock cube in it - that's roughly 5 teaspoons of salt - you wouldn't want more!

God what is it about recipes that bring out such miserable bastards! (It's the same when you read comments under recipe articles on news sites). Not all of us are professionally trained chefs it's unlikely anyone is going to post anything new or revolutionary but it's still helpful for people like me! If it's not useful to you because you're already an amazing chef just jog on and don't comment.

@AllergicToAMop have you tried fennel seeds? My dh adds these to his sauces and its amazing the difference they make. Im going to have to try cinnamon now though.

I use the Gousto recipe for Spag Bol, and for something so quick to cook it really does taste amazing. Will post recipe card pic if anyone wants it.

Cinnamon is an abomination in sweet or savoury.

How offensive of the OP to post a recipe that can be cooked with ingredients that won't require a special trip to Waitrose and will be ready in ten minutes! I think everyone who has snarked at this needs to ask themselves why they needed to take a pop at someone so obviously happy and well-intentioned.

Sounds lovely, OP.

I’ve just added cinnamon to my lentil ragu, if it’s ruined I’m going to be very upset 😂

Nice one OP. Can never have too many pasta sauce recipes!

Bolognese is a meat sauce, not a tomato sauce.

@IndecentFeminist just a pinch.

@christmasathome i have to try these! Does he fry them a bit first?

Re the stock. I make my own now purely due to salt content in bought one. Slowcook bones, meat and veg all day and then reduce, reduce, reduuuuuce, portion and freeze. Really tasty, no salt, basically no work. The salt content in some of the bought stuff is abysmal.

Some people here are touchy af...
It's great people are learning to cook! We all did! The reactions were to the claim of it being "the best sauce" which is quite obvious to anyone who just isn't looking to tell people off for nothing🤷

@User12879923378

Aww, fanks.

I'd be l fucked if I had to go to Waitrose - my nearest one is an hour and a half away.

Might be why I'm so happy ;)

But stock needs some salt! Salt is what makes the chicken more chickeny.

OP, if you haven’t seen Salt Fat Acid Heat on Netflix, I highly recommend it. The book by Samin Nosrat is also excellent at explaining how flavours work.

The only thing I struggle with is curry- just always lack depth- anyone make a good curry?

BrightonRoc Thank you for the recipe. I'm always looking for new pasta sauces and it sounds lovely. I haven't tried adding stock to my sauces before so that'll be interesting.

I love some of replies, going to try the cinnamon addition next time. It sounds bonkers so I hope it will taste as good as you say.

I make my own now purely due to salt content in bought one. Slowcook bones, meat and veg all day and then reduce, reduce, reduuuuuce, portion and freeze. Really tasty, no salt, basically no work. The salt content in some of the bought stuff is abysmal

How on earth is that 'no work'. I cook a lot and stock is one thing I've vowed to never try again, because it's really not worth the time or effort.

Takes forever, messy, not cheap and produces tasteless dishwater unless you put a load of salt in, thus defeating the object. So I just use kallo low salt stock cubes that work out at about 20 pence a time, or Marigold powder at even less.

The only thing I struggle with is curry- just always lack depth- anyone make a good curry?

Me too! Seconding a curry lesson! Am in desperare need of one

Just making one currently with 2tsp each of curry powder, turmeric, cumin, garam masala, smoked paprika.
A tbsp of tomato purée and a tin of coconut milk.
Oh and then chicken and 3 cloves of garlic.

It still just doesn’t do it for me but 🤷‍♀️

Cinnamon is an abomination in sweet or savoury.

Yes, I agree. I can taste even the most minute amount and it makes me ill.

Aside from which, it has no place in savoury food, nutmeg was the norm until Jamie Oliver came along and buggered up food. Actually, it has no place in food at all but that's another subject. Ditto basil.

Cinnamon can cause swelling of the lips and airways, and vomiting. Most people don't realise this. Even asking if it is in something is no help because it is sneaked in as 'spices', so many people have no idea.

www.healthline.com/health/cinnamon-allergy

Sigh. I need inspiration for tonight's dinner. This isn't what I expected. But I'll see your sugar, cinnamon and balsamic and up it with a pinch of nutmeg.

Kallo very low salt stock cubes are great if you want the flavour oomph without all the salt.

Curry - needs ghee

Husband is Indian.

@3weemonkeys

Sigh

Thought we'd seen the last of the miseries.

Shame