Red spaghetti

This is one of the reasons why I can never, ever go carb-free!

Red Spaghetti (pomodo sauce)

800 gram tin of chopped tomatoes

500 gram tin/box of passata

1 large red onion, finely chopped

3-4 large shallots, finely chopped

3-4 cloves of garlic, finely chopped

3 tablespoons of dried oregano

2 tablespoons of red wine vinegar

1 teaspoon of chilli powder

3 tablespoons of regular olive oil

3-4 teaspoons of sugar

1 tablespoon of sea salt

3 tablespoons of extra virgin olive oil (plus extra for drizzling)

25 grams butter

3 large handfuls of fresh basil (keep 1 large handful for garnishing)

Fresh black pepper

Saute the shallots, onion and garlic in the regular olive oil and butter over a gentle heat for 10 minutes until the onions are translucent. Add your tinned tomatoes, passata, vinegar, salt, dried oregano, chilli powder and sugar and stir well (after a generous addition of freshly milled black pepper too).

Simmer this for at least 50 minutes over a medium/gentle heat, stirring occasionally. Add two handfuls of roughly torn basil and your three tablespoons of extra virgin olive oil. Season to taste (adding more salt/sugar if needed). Stir well and allow the sauce to simmer for another 10 – 15 minutes.

Serve with freshly cooked pasta or use this as a base for other sauces or a base for pizzas. Garnish with whatever you like – more fresh basil, grated parmesan etc.

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