2 medium onions, thinly sliced
2 cloves garlic, crushed
30 ml (2 tbsp) olive oil
425 g (15 oz) can of tomatoes
15 ml (1 tbsp) tomato puree
5 g (1 tsp) sugar
5 g (1 tsp) dried oregano
5 g (1 tsp) paprika
salt and pepper
2 cloves garlic, crushed
30 ml (2 tbsp) olive oil
425 g (15 oz) can of tomatoes
15 ml (1 tbsp) tomato puree
5 g (1 tsp) sugar
5 g (1 tsp) dried oregano
5 g (1 tsp) paprika
salt and pepper
method
1. Fry the onions and garlic in the oil until they begin to brown. Lower the heat and cook for 15 to 20 minutes until soft.
2. Add the tomatoes, tomato puree, sugar, oregano and paprika. Cook rapidly for about 10 minutes until the tomatoes break down.
3. Add salt and pepper to taste, and serve. This quantity of sauce is enough for 450 g (1 lb) of pasta. Traditionally this sauce is served without cheese, but if you must, use a strong hard cheese such as Parmesan or pecorino.
Variation Stir 50 g (2 oz) stoned black olives and 30 g ( 2 tbsp) drained, finely chopped anchovy fillets into the finished sauce and heat through for a few moments before serving.
2. Add the tomatoes, tomato puree, sugar, oregano and paprika. Cook rapidly for about 10 minutes until the tomatoes break down.
3. Add salt and pepper to taste, and serve. This quantity of sauce is enough for 450 g (1 lb) of pasta. Traditionally this sauce is served without cheese, but if you must, use a strong hard cheese such as Parmesan or pecorino.
Variation Stir 50 g (2 oz) stoned black olives and 30 g ( 2 tbsp) drained, finely chopped anchovy fillets into the finished sauce and heat through for a few moments before serving.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
