From Restaurant at Home:
This sauce is one which can be prepared in advance, in bulk and frozen, or as needed. It works especially well as a bolognese, with minced beef, or with meatballs. It’s also good as a filling for jacket potatoes.
(Makes 4-6 servings)
For the caramelised onions:
Roughly chop two onions and cook in a pan over a very low heat for around 30-40 minutes with lots of butter, a little oil and a tablespoon of sugar
And the rest:
1 tin chopped tomatoes
2 tablespoons tomato puree
2 cloves crushed garlic
Onions, as above
2 tablespoons chicken gravy granules
2 teaspoons dried parsley
2 teaspoons mixed dried herbs
Bring it all to a gentle simmer for 10-15 minutes and it’s done.
If making a pasta dish, add the sauce to the meat (sealed mince or meatballs), boil the pasta and add the pasta to the mince and sauce. Coat the pasta for a one pot wonder.
Serve it and eat it. Or ask us to do it for you if you can’t be bothered.
We served this tonight and the diners proclaimed it “Munch”.