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!!

@SeditionSue

I've been through far tougher stuff than some sourness on Mumsnet about a sauce recipe.

One thing it's all taught me is that benevolence and kindness is all we have.

That and Lloyd Grossman's sauces ;)

Rookie mistake OP. Everyone knows that MN is full of Masterchef champions after all.

Can I have you recipe for Ice Cubes, PLEASE!!!

I can’t face trawling through the sourness here, but if you pop back OP, try adding a chopped up apple or two!

@Gil9

Have you RTFT?

If so you're mean

If not then please do

I'm new to cooking for shitty reasons. Be kind.

Thanks@ThisIsSunrise

It's a shame cos I think there's a few tips inbetween some ego boosting smugness/crap jokes!

If I can take it - you can :)

@SlightlyStaleCocoPops

Not even a rookie - just didn't realise the levels of negative interest my sauce could possibly create! But on the whole it's been good to hear others tips!

OP- try passata instead of a tin of tomatoes to take it to the next level,also add quite a bit of sugar .

It's nice when you find something that works, I always add those stock gel pots for flavour too

This thread is a prime example of why posters bang on about missing the 'old days'

I’m going to try it Op, like you I’m a bit of a late starter. My pasta sauces always tastes too tomatoey. Maybe the sugar will do the trick.

Rainbow, try adding some cream - just a few tbsps- to balance out the tomato taste

Anyone mentioned butter yet?

I sometimes add coffeemate to tomato-based sauces if they're too acidic. Adds a nice hint of creaminess (well nice to me anyway!)

@brightonroc IS showing those who depend on Ragu and Dolmio sauces in bottles how easy it is to make your own, though.

Much cheaper, more natural, and nicer.

Anyone mentioned butter yet?

Big dob of butter stirred through any sauce improves it no end ime

Big dob of butter stirred through any sauce improves it no end ime

Moreso than flour, especially. Not talking red pasta sauces, but sauces in general that need thickening or more depth of flavour.

Curry base:
800 grams onions, quartered
Whole head of garlic, cloves separated and peeled
5 ounces ginger roughly chopped

Place in 1.5 litres of water and boil for about 1 - 1/2 hours.
Leave to cool down and then blitz the lot to a smooth puree.
Divide into approx. 6 x 300ml portions and freeze.
Use one frozen portion per four person curry.
I use 1 tbs oil, gently fry the spices for a couple of minutes to release flavour; add meat and brown it. Add the puree base, and when melted add a tin of tomatoes and veg/beans/lentils or whatever, and simmer for however long you need.

I add a box of passata as it thickens the sauce.

Butter makes everything better

My DS puts a shot of vodka in his signature tomato sauce, delish.

Teaspoon of sugar and a little vinegar as well.

I know they're not traditional but I like to add Caraway seeds to my curry base. In with garlic, ginger, white pepper (a very underused spice), tumeric and cumin (both ground and seeds) then depending on which curry it's down the sweet route with coriander and cinnamon or the fiery route with cardamom and chilli.

oh and yes to ghee!

Good on you OP. Ignore the dour pussies on here. Well done for learning a new skill x

@Jellybeansincognito hopefully the picture has posted. You'll have to zoom in to read it. It's THE best curry recipe I have ever used.