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!!

@AllergicToAMop I'm not sure if he fries them first, i will try and remember to ask him. I know they are great in a pasta bake.

@DontPetTheSweatyStuff thank you! I can’t get it to focus when zoomed on my phone so I’ll try and get it up on a computer or something. What is it from?

Thanks to everyone else offering words of wisdom regards to curries also 🤤🤤

It's from a yeovalley cookbook. It's got some brilliant recipes in it, I make the tomato soup almost every week. I think you can buy it from Amazon.

Op, use passata and tomato purée, instead Of tinned tomatoes, and always add a teaspoon of sugar, it takes the bitterness off, fry your onion in olive oil and garlic.

That's a very basic tomato sauce, then you can add what you want, chilli, chorizo, Italian sausage, lardons, some butter if you want to richen it, peppers, mushrooms etc. Loads you can do. And then some Parmesan sprinkled on top,

Enjoy your cooking.

Hazan’s butter and tomato sauce is the best in my book - indulgent but perfection

You can also grate onion on a cheese grater and add it just FYI!

I really like this one. The lemon really adds something delicious to it! I do it on it's own and sometimes I use it as a base and add meat, veg and extra spice. www.101cookbooks.com/five-minute-tomato-sauce-recipe/

The addition of cinnamon has me intrigued, not sure I'd try it though, as I'm quite happy with adding brown sugar to bring out the sweetness of the tomatoes.

Maybe give this a try OP it's quick and simple. Although not something necessarily made with pantry staples.

Pan fry prosciutto until crisp, remove from pan and break into pieces.
Gently fry finely sliced garlic in olive oil add fresh medley tomatoes (cut larger ones down so evenly sized) continue to gently fry until tomatoes have softened add baby bocconcini cook until they start to melt toss through shredded basil and prosciutto pieces. Toss sauce through spaghetti, season to taste with freshly ground black pepper and freshly grated parmesan.

So glad that this thread has changed direction and become useful. Some great ideas here!

@danaPhoenix

Sounds decent, I'll give it a go!

@triptrapdollydumpling

SO many more kind and helpful comments than otherwise. Just unfortunately the negative ones stand out. Still remain convinced of the integral benevolence of human beings. I also don't mind being the stooge for those who for some reason need to express themselves though negativity, maybe seeing how others respond more positively might help them to make kinder choices in the future. Or better pasta sauces...

How do you manage to cook these sauces slowly for an hour?
My hob is too fast and they would be boiling rather than simmering.

Use the smallest ring and/or turn it right down to 1/2 setting.

Thanks for this OP, I've never actually made a pasta sauce from scratch (even though I love to cook!)

I'm going to give it a go (but I'm veggie so will swap for a veggie stick cube)

That's what I love about MN, all the basic advice and not so basic advice from interesting people.

Feeling a bit sad for all those who feel the need to make bitchy comments, how pathetic putting negative energy out there for no other reason except to make yourselves feel better - Shame on you!

Late to the party and I have to say I generally vary every time I cook depending on what's in the house and needs finishing. A bit of wine helps to flavour / tenderise and meat and my new discovery: Nigella Seeds (Black onion seeds) - they add a hint of smokiness to almost everything and for this week they are my new ingredient of choice!

I'd swap the stock cube for a Knorr stock pot - less salt (taste wise at least) and somehow less gritty.

It sounds lovely OP, ignore the sous chefs that have turned up, they don't get out much and thrive on being vipers online.

I always use plum tinned tomatoes for pasta sauce then break them down if they need it towards the end of the cooking time, apparently they are slightly sweeter. And if you have any peppers or fresh tomatoes knocking around, roast them in oil until they are soft, then use them and the oil you cooked them in with the chopped onions.

And a squirt of tomato puree gives it a bit more oomph of tomato.

I’ve got one for my children that is actually really nice (and gets onions into my otherwise onion refusing child

*Roast onions, pepper, garlic and sweet potato (skin off) I sometimes add mushroom as well.
*Add a can or two of tomatoes and leave on low In the oven

• mash it all together

It’s the sweet potato and roasting that makes it nice.

If you use puree, cook it off at the beginning after the onions don't add it at the end or you'll end up with a metallic taste.

Jellybeansincognito just use the amazing pastes www.google.co.uk/shopping/product/11087615111776454234?lsf=seller:8225840,store:3365135264909977096,lsfqd:0&prds=oid:4623798444816728892&q=Curry+Sauce&hl=en&ei=R-voXZiFPPXGxgONjLygBw&lsft=gclid:EAIaIQobChMI7YDygLWe5gIVDbDtCh37QQkjEAQYAyABEgIgXPD_BwE,gclsrc:aw.ds

Hi OP, thank you for this thread. I came across it yesterday. I’m 3 months pregnant and have seriously struggled with food aversions and just being ‘off’ food in general right from the start, I’ve had so much trouble just finding something to eat every day that I can stomach. I forgot how lovely a homemade veggie pasta sauce is and I made a huge pan of it yesterday evening. I’ve so far had three helpings of it with spaghetti! Its the first time in literally months I’ve eaten a proper full meal and enjoyed it too, so thank you very much from a massively grateful me and bean 😊

Finally had time to finish reading this. I use this curry recipe. It's delicious. Although I'm not a foodie so maybe its shit

Tinned toms, fennel seeds, oregano, knob of butter, balsamic. Yum 😋

Discovered that fennel works well chopped finely too. Always had fennel left in our veg box until someone mentioned putting it in an Italian sauce :)

Use the smallest ring and/or turn it right down to 1/2 setting.

Nope. Not low enough. Still boils.

@Nanny0gg then your hob is broken. It should be able to keep stable temperature not just keep rising to boil imo