Last Monday I just decided to cook something from scratch! It’s something I use to do but due to a longer commute of late it’s something I rarely get to do, particularly of an evening! I’d been donated a bottle of red wine, and Parmesan, and looking through the cupboards I thought a tomato / bolognese sauce for pasta and meatballs would do the trick!
Two tins of chopped tomatoes were emptied into the saucepan (you’ll see as we go through I’m not precious with where I shop these days).
I think in the end I used about 20 pickled garlic cloves, but fear not they’re pickled so it’s in no way the same as raw garlic! It emptied the jar anyway!
Added in one beef stock cube to give it some oomph.
It’s rare that I have wine at home, opened already, so in went one large glass (into the pan!)
A teaspoon of Italian Herb and Thyme were added to the mix.
With all the ingredients added, the sauce simmered whilst I got the pasta on the go.
15 minutes later the sauce has reduced nicely, and the pastas bubbling away!
Now ready to blend to sauce.
Sauce done and the water’s boiled away perfectly so no need to drain the pasta! Sorted!
No meatballs and pasta meal is complete without some Parmesan!
Not bad timing either! Plus an additional batch for the freezer! Winner!
This recipe was inspired by Jamie Oliver’s Spaghetti Bolognese.